Chester's Chicken Chopped Salad Recipe

Prepare chicken

If you don't have pre-pulled chicken, shred about 1 pound cooked boneless chicken breasts or thighs using two forks or your hands. Season lightly with 1/8 tsp salt and 1/8 tsp pepper. Let cool to room temperature.

Prepare apple

Core and dice the Granny Smith apple into 1/2-inch pieces. To prevent browning if not assembling immediately, toss apple pieces with 1 teaspoon lemon juice.

Prep vegetables and herbs

Halve the cherry tomatoes. Drain corn if using canned; if using fresh, blanch kernels briefly in boiling water 1 minute then shock in ice water and drain. Dice red bell pepper and thinly slice red onion. Roughly chop or tear mixed greens into bite-sized pieces. Finely chop parsley and slice chives.

Assemble salad

In a large bowl combine shredded chicken, diced Granny Smith apple, halved tomatoes, corn, diced red bell pepper, sliced red onion, chopped salad greens, chopped parsley and chives. Toss gently to combine.

Add crunch (optional)

If using sunflower seeds or chopped pecans, sprinkle them over the assembled salad for texture.

In a small jar or bowl combine apple cider vinegar, Dijon mustard, honey and lemon juice. Whisk until smooth.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly.

Stir in the chopped parsley, chives, salt and black pepper. Taste and adjust seasoning, adding more honey for sweetness or more vinegar/lemon for brightness if needed.

If preparing ahead, refrigerate dressing up to 3 days. Shake or whisk before using.

Dress the salad just before serving: pour about 3 to 4 tablespoons vinaigrette over the salad (start with 3 tbsp), toss gently to coat evenly. Add more dressing to taste. Serve immediately.