Freds' Style Chicken Salad With Balsamic Dressing
Freds' Style Chicken Salad layers rotisserie chicken, pear, green beans and avocado over crisp greens with a mustard balsamic vinaigrette.
Calories per serving: 572kcal
Ingredients
- 1 pound Chicken, Rotisserie cooked
~~ Dressing ~~
- 1/4 cup balsamic vinegar
- 1 teaspoon *dry mustard
- 1/2 cup *olive oil, Extra Virgin
~~ Salad Base ~~
- 1 cup spinach leaves, raw
- 1 cup cabbage, raw
- 1 head lettuce
~~ Salad ~~
- 1 cup pear, cut into pieces
- 1 cup green beans, cooked and cut in 1-inch pieces
- 1 cup tomato, cut
- 1 avocado, cut
- 1 bell pepper, cut or mini peppers
- 2 green onions, chopped (optional)
- Parmesan, shaved for serving
Instructions
- Gather your ingredients. If you have not cooked the green beans, do so now and let them chill. If you are using cherry tomatoes, cut them in half.
- Chop or tear the chicken into pieces. You may leave skin on if you wish. Set aside.
Make the dressing
- Place the mustard and vinegar in a medium sized bowl. Use a whisk to mix the two together. Still using the whisk, slowly start adding oil whisking the entire time until the dressing has emulsified. Taste for seasoning and add salt or sugar as desired.
Make the salad base
- Put the spinach, cabbage and lettuce into a bowl. Using a mezzaluna, chop the lettuce into pieces about 1/2 inch each. After the greens are chopped, mix them together.
Assemble the salad
- Put the greens in a large, shallow bowl. As pasta serving bowl is perfect for this.
- Arrange the tomato, pears, avocado, bell pepper and green onion in groups on top of the salad base.
- Put the chicken on top.
- Serve the salad with the cheese and dressing on the side. Toss at the table.
Notes
Freds' Style Chicken Salad is also a good way to use up bits of leftover cooked vegetables or stray raw vegetables you happen to have in your refrigerator. Be creative!
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