Deconstructed Chicken Salad
Serves
1-2Deconstructed Chicken SaladServes 1-2
Prep Mins
1010 Mins 10 Mins 20 Mins
Total Mins
10
Ingredients
- 1 cup shredded rotisserie (or leftover) chicken
- 1 English Cucumber, peeled into ribbons
- ½ cup green grapes, sliced in half horizontally
- 1 celery stalk, sliced on a bias
- ¼ cup chives, cut on a bias
- ½ cup sliced almonds
- 1 Tbsp. vegetable oil
- ¼ tsp. cayenne pepper
- ½ tsp. Kosher salt
- 1 cup watercress
Sesame Lime Dressing
- 1 tsp. tahini
- 1 garlic clove, grated
- 3 Tbsp. tamari
- 1 tsp. rice vinegar
- 1 Tbsp. honey
- 1 lime, juiced
- ¼ tsp. cayenne pepper
- 2 Tbsp. toasted sesame oil
Directions
- Preheat oven to 350ºF. In a small bowl, combine the almond slices, vegetable oil, cayenne pepper, and salt and toss to coat. Line a baking sheet with parchment paper and add the sliced almonds in a single layer. Toast the almonds in the oven for 5-10 minutes or until golden. Set aside and allow to cool.
- To make the dressing, add tahini, grated garlic, tamari, rice vinegar, honey, lime juice, and cayenne pepper to a bowl and whisk to combine. Slowly drizzle in the sesame oil while whisking until dressing is well combined.
- In a serving bowl, compose the salad with the shredded chicken, grapes, cucumber ribbons, celery, and watercress. Top with toasted almonds and chives and serve with the dressing on the side.
Share this recipe