Salad Trio Platter Recipe

Prep chicken

If using refrigerated rotisserie or cooked chicken, shred or dice to yield about 2 cups. If cooking raw chicken, poach boneless skinless chicken breasts in simmering water for 12–15 minutes until cooked through, then cool and shred.

In a medium bowl combine 1 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Whisk until smooth.

Add shredded chicken, 1/2 cup finely diced celery, 1/4 cup very finely diced red onion, 2 tablespoons sweet pickle relish and 2 tablespoons chopped fresh parsley. Stir to coat evenly.

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or relish if needed. Chill at least 30 minutes for flavors to marry.

Before serving, fold lightly and garnish with a sprinkle of chopped parsley.

In a medium bowl, beat together 3/4 cup mayonnaise and 2 tablespoons softened cream cheese until smooth.

Add 2 cups freshly grated sharp cheddar and 1/2 cup grated Monterey Jack. Stir to combine so cheese is evenly coated.

Fold in 1/2 cup chopped roasted pimentos, 1/2 teaspoon smoked paprika, 1/2 teaspoon Worcestershire sauce and a pinch (1/8 teaspoon) cayenne. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Taste and adjust seasoning—add more mayonnaise if you prefer a creamier spread. Chill for 15–30 minutes to meld flavors; sprinkle 1/4 teaspoon smoked paprika on top before serving.

Drain two 5–6 oz cans of tuna and flake into a bowl with a fork.

In a separate small bowl whisk together 3/4 cup mayonnaise, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice.

Combine tuna with dressing, 1/2 cup finely diced celery, 1/4 cup finely diced red onion and optional 1 tablespoon chopped dill pickle or capers. Stir until evenly combined.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Chill at least 20 minutes before serving to let flavors settle.

In a small jar or bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper until emulsified.

In a salad bowl combine 4 cups spring mix greens, 3/4 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion.

Dress the salad just before serving: pour dressing over greens and toss gently to coat evenly.

Arrange ~36 assorted crackers on platter around the three salads for scooping. If customer requests the +$1 sandwich substitution, spread chosen salad (chicken, pimento cheese, or tuna) on 2 slices of bread or a slider roll per sandwich (6 slices/rolls provided) and serve as open-faced or closed sandwiches.

If making sandwiches, optionally add a leaf of spring mix or thin cucumber slices and serve with a pickle spear.

Plate 3 assorted cookies and 2 brownie pieces per serving on dessert tray. These can be homemade or store-bought—no additional prep required.

Bring 4 cups of the water to a boil in a kettle or saucepan. Remove from heat, add 4 black tea bags and steep 5 minutes (longer for stronger tea).

Remove tea bags, stir in 1/2 cup granulated sugar until dissolved. Add remaining 4 cups cold water to cool the brew; stir and refrigerate until cold.

Serve over ice (about 1 cup ice per glass) with a lemon wedge. Adjust sweetness to taste if needed.

On a large serving plate or divided container place roughly equal thirds of chicken salad, pimento cheese and tuna salad in separate compartments or mounds.

Nestle crackers around the three salads or place them in a small separate dish. Add the dressed spring mix salad on the side or in its own compartment.

Garnish chicken salad with parsley, dust pimento cheese with paprika and add a lemon wedge on the side. Include cookies and brownies on a dessert section and a chilled glass of sweet tea.

If customer selected sandwich substitution, assemble sandwiches as directed above and serve with spring mix and dessert.