Chicken Salad Recipe
over manakintowne greens with radish and sherry vin
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Ingredients
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Chicken & Dressing
Salad Mix & Vegetables
Optional Garnishes
Method
Chicken & Dressing
- 1
Poach or Pan-Roast the Chicken
Pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. For poaching: place breasts in a single layer in a wide skillet, add enough water or low-sodium chicken broth to cover halfway (about 1 cup), bring to a gentle simmer, cover, and cook 10–12 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then shred or slice thinly. For pan-roasting: heat 1 tbs olive oil in a skillet over medium-high heat. Sear chicken 4–6 minutes per side depending on thickness until golden and cooked through (165°F/74°C). Rest 5 minutes, then slice or shred.
- 2
Make the Sherry Vinaigrette
In a medium bowl whisk together 2 tbs sherry vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 3 tbs extra-virgin olive oil, 2 tbs mayonnaise, 2 tbs Greek yogurt, and remaining 1/2 tsp salt and 1/2 tsp black pepper until emulsified. Taste and adjust seasoning—add more vinegar for brightness or a pinch of sugar/honey for balance. The dressing should be slightly thick and tangy with a pronounced sherry-vinegar character.
- 3
If using leftover cooked chicken, toss warm or chilled chicken with 1–2 tbs of the prepared dressing to coat and keep moist; reserve remaining dressing for the salad.
Salad Assembly
- 4
Place 5 cups of Manakintowne greens into a large mixing bowl. Add thinly sliced radishes, 1/2 sliced English cucumber, and 1/4 thinly sliced red onion. Toss gently to combine.
- 5
Add the sliced or shredded dressed chicken on top of the greens. Drizzle remaining sherry vinaigrette over the assembled salad — start with 2–3 tbs and toss gently, adding more as needed to coat lightly but not saturate the leaves.
- 6
Sprinkle chopped chives and optional toasted nuts and crumbled feta or goat cheese over the salad for texture and flavor contrast.
To Serve
- 7
Divide salad onto 2 plates (or 3 smaller portions). Serve immediately so greens remain crisp. Leftover dressing keeps refrigerated for up to 5 days; store chicken separately and combine before serving to preserve texture.