Makes:
4 to 6 servings
Total Time:
30 min
Submitted by:
Category:
Salads
Sub Category: Tuna/Chicken/Egg Salads
what you need
- SALAD INGREDIENTS
- 2 Tbsp. of each of the following herbs: French tarragon, mint, rosemary, oregano and chives, including the chive blossoms
- 1 1/2 - 2 lb. grilled boneless and skinless chicken breasts, cut into 1" dice
- 2 cucumbers, peeled, cored and thinly sliced
- 2 oranges, peeled and thinly sliced
- 1 red onion, thinly sliced
- 1/2 cup toasted cashews, almonds or pecans
- 4-6 cups baby spinach leaves
- DRESSING INGREDIENTS
- 1/4 cup sherry vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. salt
- 2 shallots, finely diced
- 1/4 tsp. black pepper
- 1/2 cup olive oil
make it
SALAD PREPARATION
Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.
Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.
DRESSING PREPARATION
In a mixing bowl, whisk together the dressing ingredients.
Notes
