Another salad! I know I’m bombarding you with them, but it’s finally warm out and it’s so great to have these big salads for dinner — especially when, like this one, they make enough to work all week long as leftovers.
I got this recipe from Martha Stewart a few years back, and here it is with my alterations. Also! She makes it with a mayonnaise, which I think would make it even better. But my man hates mayo with a passion, so we leave that part out. If I were you, I would try it that way first though :)
This salad is great on its own (and totally paleo friendly!) but you can also eat it in tortillas or pita for sandwiches, or you can add about 1/2 lb cooked pasta to the mix for an even heartier salad (which is divine as well).
OK! Let’s get started. This salad is more complicated than last week, so stick with me on the ingredient list. the good news? You basically chop and mix, so it’s another fantastic recipe to make the partner/kids pitch in on (if only dogs could chop…).
What you’ll need:
• 1 rotisserie chicken, meat removed and shredded
• 2 stalks celery, thinly sliced
• 1 cup diced pickles (Claussen dills are our favorites)
• 1 shallot, thinly sliced
• 2 tbsp chopped fresh tarragon
• 2 tbsp mayo (optional)
• 1/2 cucumber, diced
• 1 pint cherry tomatoes, quartered
• 1/2 cup slivered almonds
FOR THE DRESSING
• 1 tbsp dijon mustard
• 2 tbsp honey
• 2 tbsp white wine vinegar (I used red since my white expired, um, 8 mos. ago — oops!)
• 1/2 cup olive oil
OK, here we go. First? Chop up all the salad ingredients (chicken, pickles, celery, shallot, tomatoes, cucumber, tarragon). I put all this in a bowl and stir it up with the almonds so the flavors mingle with the tarragon while I make the dressing. If you are using mayo, add that in here as well.
In a smaller bowl, mix the dressing ingredients (honey, mustard, oil, vinegar). You can whisk it with a fork, or put it all in a jar and shake it up, if you prefer lighter dressing and want to save some for later.
Stir the dressing into the bowl with the other goodies. Toss and serve! It should be noted here that I *always* make my salads in a bowl that seems WAY too big for them. This gives you more room for tossing and ensuring that all the ingredients are evenly coated. Salt and pepper to taste.
Voila! So dang tasty. I know it’s a lot of chopping, but man is it good and you can eat it so many ways. For a serving a little larger than the one above (without the tortillas or the mayo) the salad is 339 calories per serving. This makes about 8-10 servings.
And for dessert, how about this maple ice cream with sea salt chocolate popcorn topping. OMG this looks amazing.