©2024
"a Seven Salads in Seven Days exclusive, this will satisfy any appetite"
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Season and steam chicken breast 25 minutes. Remove and cool completely. Once cool, hand shred in long strips.
Combine chicken and Duke’s well. Add remaining items and mix well (dates will be clumpy and sticky, that’s ok). Salt and pepper to taste.
Transfer to processor and pulse process to desired consistency. (Restaurant style, 20-30 seconds, stirring once or twice. Home style, pulse until just combined.) Chill well.
IF USING DRESSING RECIPE YOU CAN OMIT - Whisk Blueberry Mostrada, cane vinegar, herb de Provence and salt flakes well. Whisking, drizzle in pecan oil until combined. Let stand 20+. Rewhisk.
Combine salad ingredients and dress salad with about half the dressing until coated.
Place salad portion in center of chilled plate, surround with small scoops of chicken salad.
Garnish with Bar Mix Topper.
Ingredients
Directions
Season and steam chicken breast 25 minutes. Remove and cool completely. Once cool, hand shred in long strips.
Combine chicken and Duke’s well. Add remaining items and mix well (dates will be clumpy and sticky, that’s ok). Salt and pepper to taste.
Transfer to processor and pulse process to desired consistency. (Restaurant style, 20-30 seconds, stirring once or twice. Home style, pulse until just combined.) Chill well.
IF USING DRESSING RECIPE YOU CAN OMIT - Whisk Blueberry Mostrada, cane vinegar, herb de Provence and salt flakes well. Whisking, drizzle in pecan oil until combined. Let stand 20+. Rewhisk.
Combine salad ingredients and dress salad with about half the dressing until coated.
Place salad portion in center of chilled plate, surround with small scoops of chicken salad.
Garnish with Bar Mix Topper.