Warm Chicken Salad with Ginger Apple Dressing
Warm roasted chicken, baby kale and arugula, torn sourdough croutons, roasted pumpkin seeds & dried cranberries, tossed in a bright ginger-apple vinaigrette.
Ingredients
- 2.5 oz baby kale
- 2.5 oz arugula
- ¼ cup dried cranberries
- 1 cup croutons
- 10 oz roasted chicken, pulled
- ¼ cup roasted pepitas
Vinaigrette:
- 1 small shallot, roughly chopped
- ½ garlic clove
- ½ inch knob fresh ginger, roughly chopped
- 2 tsp Dijon mustard
- ¼ cup apple cider vinegar
- 1 tbsp apple butter
- ½ cup neutral oil
Instructions
- Place all vinaigrette ingredients except the oil in a blender and buzz until smooth. With the blender on low, stream in the oil to emulsify and thicken. Season with salt and pepper to taste.
- Place greens, croutons, pepitas, cranberries, and warm chicken in a large bowl. Add enough dressing to coat lightly. Season with salt and pepper. Toss gently to coat the greens evenly.
- Transfer to bowls and serve immediately.
Chef Tips!
To make your own croutons, tear sourdough into small pieces and toss with olive oil, salt, pepper and fresh herbs of your choice. Spread on parchment-lined sheet pan and bake at 325 degrees for 10 minutes, until gold on the outside and still a bit soft on the inside.
Warm Chicken Salad with Ginger Apple Dressing
Warm roasted chicken, baby kale and arugula, torn sourdough croutons, roasted pumpkin seeds & dried cranberries, tossed in a bright ginger-apple vinaigrette.
Ingredients
- 2.5 oz baby kale
- 2.5 oz arugula
- ¼ cup dried cranberries
- 1 cup croutons
- 10 oz roasted chicken, pulled
- ¼ cup roasted pepitas
Vinaigrette:
- 1 small shallot, roughly chopped
- ½ garlic clove
- ½ inch knob fresh ginger, roughly chopped
- 2 tsp Dijon mustard
- ¼ cup apple cider vinegar
- 1 tbsp apple butter
- ½ cup neutral oil
Instructions
- Place all vinaigrette ingredients except the oil in a blender and buzz until smooth. With the blender on low, stream in the oil to emulsify and thicken. Season with salt and pepper to taste.
- Place greens, croutons, pepitas, cranberries, and warm chicken in a large bowl. Add enough dressing to coat lightly. Season with salt and pepper. Toss gently to coat the greens evenly.
- Transfer to bowls and serve immediately.
Chef Tips!
To make your own croutons, tear sourdough into small pieces and toss with olive oil, salt, pepper and fresh herbs of your choice. Spread on parchment-lined sheet pan and bake at 325 degrees for 10 minutes, until gold on the outside and still a bit soft on the inside.