Chicken Salad with Tomatillo Vinaigrette
Here’s an easy and delicious chicken salad that can be put together easily for lunch or dinner.
Ingredients
2 chicken breasts, poached
8 cups greens
1 cup chopped carrots
1 cup chopped assorted mushrooms
1 bell pepper, sliced
1 tomato chopped
1 cup pomegranate seeds
2 baby bok choys, chopped
1 small onion, sliced
1 cup nuts, your choice
1 cup shredded cheddar cheese
4 baked corn tortillas, bake till crispy
4-6 tomatillos, husk removed and washed
1/3 cup olive oil
1/4 cup vinegar, can use white, rice, apple cider, balsamic…
2 tbsp ranch dressing dry mix
Instructions
1
To make the salad, poach the chicken breasts in boiling water or a steam oven until cooked through. Thermometer should read 165 degree’s internal temperature. Set the chicken breasts aside to cool.
2
To make the salad, combine the salad greens, chopped mushrooms, sliced bell pepper, chopped tomato, pomegranate seeds, chopped bok choy, sliced green onion, nuts and shredded cheddar cheese in a large bowl and toss everything together to combine.
3
To make the salad dressing, combine the tomatillos, olive oil, vinegar and ranch dressing mix in your blender and blend together to combine.
4
Pour the dressing (judge how much you need to lightly coat the salad) over the salad and gently toss to combine.
5
Divide between four salad plates and serve the salad over the crispy baked corn tortilla.
6
Slice the chicken breast and divide between the four salads. Serve and enjoy!
Tags:
Chef BryanChicken SaladCooking with Chef BryanNew Years chicken SaladPortion controlTomatillo Vinaigrette
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