Chicerot Chicken Salad Recipe

Prepare chicken

If your chicken isn't cooked, poach or roast two medium boneless skinless chicken breasts (about 1 to 1¼ lb raw). To poach: place breasts in a single layer in a saucepan, add enough water or low-sodium chicken broth to cover by 1 inch, bring to a gentle simmer, reduce heat and simmer 12–14 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then shred or dice into roughly 1/2-inch pieces. Cool before mixing.

Place the cooled shredded/diced chicken in a large mixing bowl.

Add 1 cup thinly sliced celery, 1 cup halved red grapes, 3 tablespoons chopped toasted pecans, 2 tablespoons thinly sliced green onion, and 2 tablespoons chopped fresh parsley to the bowl with the chicken. Toss gently to combine.

Add 4 cups baby arugula (or mixed greens) to a separate serving bowl or platter if you plan to serve the salad over greens; otherwise you can fold the greens into the chicken mixture at the end.

In a medium bowl, whisk together 3 tablespoons plain Greek yogurt and 3 tablespoons mayonnaise until smooth.

Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon apple cider vinegar until combined.

Slowly whisk in 2 teaspoons extra-virgin olive oil to emulsify the dressing.

Season the dressing with 3/4 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, taste, then adjust to desired seasoning (the ingredient list provides 3 tsp salt and 1 tsp pepper total; add more only if needed).

Pour the prepared dressing over the chicken mixture and gently fold until all ingredients are evenly coated. Start with about 3/4 of the dressing, toss, and add more if you prefer a wetter salad.

If serving on greens: arrange the arugula or mixed greens on a platter, spoon the dressed chicken salad over the bed of greens. If folding greens into the salad, add them now and toss gently to combine.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice as needed.

Garnish with 1 teaspoon lemon zest, a light sprinkle of cracked black pepper, and the remaining chopped toasted pecans if desired. Serve with toasted baguette slices or crostini (about 8 pieces) alongside.