Chicken Inferno Salad with Blueberry Mostrada Dressing

sam's seafood grill

©2024

AuthorDartagnan
DifficultyAdvanced

"a Seven Salads in Seven Days exclusive, this will satisfy any appetite"

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Yields1 Serving
 8 oz steamed chicken breast, seasoned to taste, hand shredded
 ½ cup Duke's Mayonnaise, just enough to coat
 ¼ cup Crushed Calabrian Peppers
 2 tbsp Best Maid XTreme Heat Pickles, diced
 2 tbsp Best Maid Sweet Jalapeño Relish
 2 green onions, sliced
 2 Medjool dates, diced fine
 2 tbsp fresh scallions, sliced
 ¼ tsp cayenne pepper OR 1T roasted habanero chile, seeded and diced fine
EATIES
 2 cups spring greens
  cup radishes, sliced thin
 2 small firm Haas Avocados
 4 Medjool Dates, sliced thin longways into matchsticks
  cup Sammy Limes Bar Mix
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.

Ingredients

 8 oz steamed chicken breast, seasoned to taste, hand shredded
 ½ cup Duke's Mayonnaise, just enough to coat
 ¼ cup Crushed Calabrian Peppers
 2 tbsp Best Maid XTreme Heat Pickles, diced
 2 tbsp Best Maid Sweet Jalapeño Relish
 2 green onions, sliced
 2 Medjool dates, diced fine
 2 tbsp fresh scallions, sliced
 ¼ tsp cayenne pepper OR 1T roasted habanero chile, seeded and diced fine
EATIES
 2 cups spring greens
  cup radishes, sliced thin
 2 small firm Haas Avocados
 4 Medjool Dates, sliced thin longways into matchsticks
  cup Sammy Limes Bar Mix

Directions

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.

Chicken Inferno Salad with Blueberry Mostrada Dressing