Harvest Chicken Salad

Ingredients

4 oz. Butter Lettuce, washed, rinsed, cut into 1" pieces

4 oz. Romaine Lettuce, washed, rinsed, cut into 1" pieces

1 oz. French Mustard Vinaigrette*

1 oz. Balsamic Vinaigrette*

3 oz. Quinoa, cooked

3 oz. Farro, cooked

1/2 oz. French Mustard Vinaigrette*

6 oz. Chicken Breast, boneless, skinless, cooked, cut into 1" pieces

4 oz. Cherry Tomatoes, cut in half

2 oz. Edamame, steamed, shells removed

2 oz. Cucumber, peeled, seeded, cut into 1/2" pieces

2 oz. Green Beans, cooked, cut into 1/2" pieces

2 oz. Green Apples, cored, cut into 1/4" pieces

1/4 tsp. Kosher Salt

Pinch Black Pepper, ground

2 oz. French Mustard Vinaigrette*

1 oz. Balsamic Vinaigrette*

1 oz. Marcona Almonds, chopped into small pieces

1/2 oz. Arugula

Lemon Juice, fresh squeezed

Olive Oil

Parmesan Cheese, grated


Directions


Place the romaine and butter lettuces into a mixing bowl. Add the French mustard and Balsamic vinaigrettes into the bowl and gently toss the ingredients together. Place equal portions of the lettuce mixture into two chilled bowls.

Place the quinoa and farro into the mixing bowl. Add the French mustard vinaigrette into the bowl and gently toss the ingredients together. Sprinkle the quinoa and farro mixture evenly onto the lettuce mix.

Place the chicken, cherry tomatoes, edamame beans, cucumber, diced green beans and apples into the mixing bowl and season with salt and pepper. Add the French mustard and Balsamic vinaigrettes into the bowl and gently toss the ingredients together. Mound equal amounts of the chicken and fruit and vegetables evenly over each of the two salads.

Sprinkle the chopped marcona almonds evenly over each salad.

Place equal amounts of the arugula on top of the salad. Drizzle a little lemon juice and olive oil evenly over the arugula (to your taste).

Sprinkle a little grated parmesan cheese over each salad (to your taste).

Serves 2 entrée salads or 4 appetizer salads.

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