The Chicken Salad and Dressing can be prepared a day in advance
1
Season and steam chicken breast 25 minutes. Remove and cool completely. Once cool, hand shred in long strips.
2
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.
3
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.
4
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.
5
Combine salad ingredients and dress salad with about half the dressing until coated.
6
Place salad portion in center of chilled plate, surround with small scoops of chicken salad.
The Chicken Salad and Dressing can be prepared a day in advance
1
Season and steam chicken breast 25 minutes. Remove and cool completely. Once cool, hand shred in long strips.
2
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.
3
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.
4
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.
5
Combine salad ingredients and dress salad with about half the dressing until coated.
6
Place salad portion in center of chilled plate, surround with small scoops of chicken salad.
7
Garnish with Bar Mix Topper.
Notes
Chicken Inferno Salad with Blueberry Mostrada Dressing
AuthorDartagnan