Brix Chicken Salad Recipe
baby greens, cherry tomato, bacon, avocado, pickled pepper, herb cream
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Ingredients
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Salad
Herb Cream Dressing
Finishes
Method
Herb Cream Dressing
Make the dressing
In a medium bowl, combine 1 cup plain Greek yogurt and 2 tablespoons mayonnaise. Whisk until smooth.
Add the chopped fresh herbs: 2 tablespoons parsley, 1 tablespoon chives, and 1 tablespoon dill. Stir to distribute evenly.
Add 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1 minced garlic clove, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon honey or maple syrup if using. Whisk thoroughly until creamy and well combined. Taste and adjust seasoning—add a little more lemon for brightness or a pinch more salt if needed.
Cover and refrigerate the dressing for at least 15 minutes to allow the flavors to meld. If dressing thickens too much, thin with 1 to 2 teaspoons of water or additional lemon juice to reach desired consistency.
Salad
Prepare produce
Rinse and spin-dry 5 cups baby mixed salad greens; transfer to a large salad bowl. Halve 1 cup cherry tomatoes and add to the bowl. Peel, pit, and slice the avocado into 1/2-inch slices; toss gently with a squeeze of lemon from the wedges to prevent browning and add to the bowl.
Drain and slice 1 cup pickled peppers into bite-sized strips if not already sliced; add to the bowl.
If you don't have pre-cooked chicken: season two boneless skinless chicken breasts with salt and pepper and roast at 400°F (200°C) for 18–22 minutes or cook in a skillet with 1 tablespoon olive oil over medium heat until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred. Add 2 cups cooked chicken to the salad bowl.
Crumble or chop 6 slices cooked bacon and sprinkle over the salad.
Finish and Serve
Remove the herb cream dressing from the refrigerator. Drizzle about 3/4 cup dressing over the salad (approximately 2 to 3 tablespoons per serving) and toss gently to coat, or serve the dressing alongside.
Drizzle 1 tablespoon extra-virgin olive oil over the dressed salad and sprinkle 1/2 teaspoon coarse sea salt evenly over the top. Serve with lemon wedges for extra brightness.
Serve immediately as a main-course salad. Leftover dressing will keep covered in the refrigerator for up to 4 days; dress salad just before serving to keep greens crisp.