Chicken Chopped Salad

Number of Servings: 4

Salad Ingredients:

 Greens:   2 or 3 types of greens (3-4 cups), preferably a mix of mild greens (spinach, Boston lettuce, romaine lettuce) and bitter/peppery greens (radicchio, endive, arugula, or watercress)

Chicken pieces: 10 ounces (350 g) chicken breast, cut into pieces; seasoned with paprika, salt & pepper; and grilled or sautéed

Add-ins:   Choose 5-6 (or more) of some of the following:

Cucumber chunks
Celery slices
Tomato chunks
Pepper chunks, any color
Cooked corn or peas, cooled
Chopped dates, or chopped up apple
Red onion slices
Avocado chunks
Broccoli florets
Black or green olives, chopped
Hard-boiled eggs, quartered

 Creamy Dressing:

2 garlic cloves, minced
1 teaspoon (5 mL) Dijon mustard
1 teaspoon (5 mL) Worcestershire sauce
1 teaspoon (5 mL) honey or maple syrup
1 tablespoon (15 mL)apple cider vinegar
1 tablespoon (15 mL) vegetable or grapeseed oil
2 tablespoons (30 mL) mayonnaise
3 tablespoons plain Greek yogurt, or sour cream
Sea salt; freshly ground black pepper
Fresh herbs: chopped flat-leaf parsley, oregano, tarragon, or cilantro

Method:

1. Place your mixture of greens in a salad bowl or on a platter. Decoratively arrange your choices of add-ins on top of the greens or on another platter; place the grilled chicken at the centre of the platter, or on another dish.
2. Make Dressing: In a small bowl, stir together garlic, mustard, Worcestershire sauce, honey and vinegar. Whisk in oil. Fold in mayonnaise and yogurt. Season to taste. Stir in your choice of herbs.   Place dressing in a small bowl.
3. Pour some of the dressing over the salad, and stir to combine.  …or serve dressing on the side.

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]