Chicken Salad with Strawberry Vinaigrette

Take your chicken salad to the next level. Different, slightly daring, and downright delectable!

2 min read July 27, 2016

chicken

Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger

Strawberry vinaigrette and mandarin orange segments combine with savory chicken scallions and salted peanuts for an original satisfying flavor. Liven up your menu with this delectable salad as a gorgeous side or light yet filling main.

INGREDIENTS

YIELDS 3-4 MAIN DISH SERVINGS or 6 SALAD SERVINGS

SALAD

¾ pkg (3 cups) shredded lettuce
1½ cups cubed cooked (leftover) chicken
½ small can mandarin oranges drained
1 stalk celery diced
1 scallion sliced
generous handful toasted salted peanuts or almonds chopped

STRAWBERRY VINAIGRETTE

2 cups (8 oz/225 g) frozen unsweetened strawberries defrosted
1½–2 Tbsp lemon juice
2 Tbsp + 2 tsp sugar
1 Tbsp cider vinegar
1½ tsp olive oil
pinch or 2 of poppy seeds

PREPARATION

For the vinaigrette place the strawberries in the food processor with the knife attachment (they shrink after defrosting). Add lemon juice and sugar and process until smooth. Continue processing and gradually add the vinegar and oil; process until thickened about 2 minutes. Stir in poppy seeds at the end.