Deconstructed Chicken Salad

Serves

1-2

Prep Mins

10

Total Mins

10

Ingredients

  • 1 cup shredded rotisserie (or leftover) chicken
  • 1 English Cucumber, peeled into ribbons
  • ½ cup green grapes, sliced in half horizontally
  • 1 celery stalk, sliced on a bias
  • ¼ cup chives, cut on a bias
  • ½ cup sliced almonds
  • 1 Tbsp. vegetable oil
  • ¼ tsp. cayenne pepper
  • ½ tsp. Kosher salt
  • 1 cup watercress

Sesame Lime Dressing

  • 1 tsp. tahini
  • 1 garlic clove, grated
  • 3 Tbsp. tamari
  • 1 tsp. rice vinegar
  • 1 Tbsp. honey
  • 1 lime, juiced
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. toasted sesame oil

Directions

  • Preheat oven to 350ºF. In a small bowl, combine the almond slices, vegetable oil, cayenne pepper, and salt and toss to coat. Line a baking sheet with parchment paper and add the sliced almonds in a single layer. Toast the almonds in the oven for 5-10 minutes or until golden. Set aside and allow to cool. 
  • To make the dressing, add tahini, grated garlic, tamari, rice vinegar, honey, lime juice, and cayenne pepper to a bowl and whisk to combine. Slowly drizzle in the sesame oil while whisking until dressing is well combined. 
  • In a serving bowl, compose the salad with the shredded chicken, grapes, cucumber ribbons, celery, and watercress. Top with toasted almonds and chives and serve with the dressing on the side.

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