Chicken Salad with Hint of Raspberry & Lavender Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Years ago, I copied this out of a cookbook I had borrowed from the library called The New Carry-Out Cuisine and recently found it again. Herbes de Provence is a French herbal blend that contains lavender. If you like a little extra crunch, you may add some homemade croutons or sunflower seeds or sliced almonds as an additional garnish. I poach the chicken the evening before and let them chill overnight. You can use leftover roasted chicken or turkey if you prefer - just make sure you have enough to equal about 3/4 cup meat per serving. Prep time assumes you are starting with already cooked & chilled poultry. Cook time is actually chilling time. Ingredients:
6 boneless skinless chicken breast halves, poached in chicken broth and chilled |
1 red bell pepper, seeded and julienned |
1 green bell pepper, seeded and julienned |
1/2 cup green onions or 1/2 cup shallot, finely chopped |
6 cups mixed salad greens, washed & dried |
1/2 cup fresh raspberry, approximately,as garnish |
crouton (optional) |
sunflower seeds (optional) |
chopped nuts, additional garnish (optional) |
1/4 cup raspberry vinegar |
3/4 cup walnut oil |
1 tablespoon dried herbes de provence, to taste |
1 teaspoon raspberry jam, to taste |
salt and pepper, to taste |
Directions:
1. Slice each chicken breast half into thin strips or cut into bite-sized chunks.
2. Combine chicken with peppers and onions.
3. Mix together dressing ingredients, adding salt& pepper to taste.
4. If you like more sweetness, add a little extra jam.
5. Pour only some of the dressing over the chicken mixture- go very lightly.
6. Toss chicken mixture to combine- it should be wet enough to your liking, but not drenched and pop in the fridge to chill about 15 minutes.
7. (If you prefer, you may chill this for up to 1 hour before serving.).
8. Line a large salad bowl,platter, or 6 small serving plates with an attractive mixture of salad greens and set aside.
9. Place dressed chicken salad on top of lettuce.
10. Allow guests to drizzle additional dressing atop each portion or drizzle some over the whole salad just before serving.
11. You may have extra dressing left over or you may need to make extra- if really depends on how much dressing you prefer.
12. Garnish salad with a few fresh raspberries per serving.
13. If desired, add a crunchy garnish as well (I like homemade croutons).
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