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CHICKEN SALAD

5.0/5
5.0
Active Time: 20 minutes

Total Time: 30 minutes  

 

6- 8 servings 

Print recipe

Ingredients

  • 4 cups cooked chicken, chopped (time saver: Rotisserie Chicken) 
  • ¾ cups walnuts, plus an additional ½ cup to sprinkle on top of salad 
  • 2 celery stalks, diced 
  • 2 cups pitted and halved fresh cherries or dried cherries 
  • 2 tablespoons FRENCH PANTRY Roasted Garlic and Chive Herb Blend 
  • 2 tablespoons honey 
  • ¾ cup packed cilantro 
  • ¼ cup chopped green onions 
  • Zest of 1 lemon 
  • ½ cup Greek yogurt 
  • ½ cup mayonnaise  
  • Salt and pepper to taste 

For the Salad: 

  • Choose your base (spinach, romaine, butter lettuce, leaf lettuce) 
  • 1 seedless cucumber 
  • ½ red onion 
  • 4 Roma tomatoes, chopped 

For the Dressing: 

  • 2/3 cup EVOO
  • 1/3 cup FRENCH PANTRY Traditional White Balsamic Vinegar
  • 2 tablespoon FRENCH PANTRY Herbs de Provence Mustard
  •  Juice of ¼ lemon
  • 1 teaspoon honey

Instructions

  1. In a large mixing bowl, add chopped chicken and set aside. 
  2. Using the Eco-Chop, add walnuts, pull 10 -12 times, and add to bowl. 
  3. Add diced celery, cherries, FRENCH PANTRY Roasted Garlic and Chive Herb Blend, and honey. 
  4. Place the cilantro into the Eco-Chop and pull 8-10 times until minced. 
  5. Add Greek yogurt, mayonnaise, green onion, lemon zest, salt, and pepper to taste. 
  6. Mix well and refrigerate while assembling the salad. 

For the Salad: 

  1. In a large mixing bowl, add the lettuce of your choice. 
  2. Using the Mandolin, thinly slice the seedless cucumber about 1/8 inch thick. 
  3. Dice ½ of the red onion using your Santoku Knife and add to bowl. 
  4. Half your cherry tomatoes (or tomato of choice) and add to the bowl. 
  5. Toss gently. 

For the dressing: Makes (1 Cup) 

  1. Combine all ingredients and whisk together with Mini Whisk 
  2. Use two tablespoons of dressing for each salad and save the rest of the dressing for another meal! 

To assemble: 

  1. Place salad evenly into 6-8 bowls (depending on serving size). 
  2. Drizzle with dressing (or if meal prepping, dressing cup on the side) 
  3. With a medium scooper, place 3 scoops of chicken salad on top of the bed of salad. 
  4. Sprinkle the reserved walnuts. 

 

bon TIP: This is the easy and healthy salad for meal prepping ahead of time to take and go!  If doing so, assemble salads in a container with dressing on the side.  When ready to eat, dress, close the top, shake, or dress the salad and eat! 

 

Enjoy cooking from our bon COOK kitchen to yours! 

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