Chicken Salad Recipe
chicken salad with almonds and dried cranberries, grape tomatoes, toast planks, shredded iceberg, mixed greens, orange champagne vinaigrette
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Ingredients
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Salad greens & base
Protein & mix-ins
Toast planks
Orange Champagne Vinaigrette
Method
Toast planks
- 1
Preheat oven to 400°F (200°C). Arrange bread planks on a baking sheet. Brush or drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon sea salt. Toast in oven 6–8 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly.
Orange Champagne Vinaigrette
- 2
Make the vinaigrette
In a small bowl or jar, combine 1/4 cup fresh orange juice, 2 teaspoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced shallot. Whisk to combine. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired.
Salad assembly
- 3
In a large bowl, combine 4 cups mixed salad greens and 1 cup shredded iceberg lettuce. Toss gently to mix.
- 4
Add 2 cups cooked shredded/chopped chicken, 1 cup halved grape tomatoes, 1 tablespoon toasted sliced almonds, and 1/4 cup dried cranberries to the greens. Toss lightly to distribute ingredients evenly.
- 5
Just before serving, drizzle the salad with about 3–4 tablespoons of the orange champagne vinaigrette (adjust to taste) and toss gently until evenly coated.
- 6
Divide the salad among serving plates or a large platter. Arrange the toasted bread planks alongside or tuck 1–2 planks into each portion.
- 7
If desired, sprinkle a few extra toasted almonds and a few extra dried cranberries over each portion for garnish. Serve immediately.