It’s salad-ception, as the kids might say, or perhaps more accurately it’s salads all the way down! But these aren’t your stereotypical bland garden salads, because these salads pack a punch of flavor! Chicken Salad On A Salad starts with a curry chicken salad, bursting with spicy Indian-inspired flavors and touches of sweetness from the honey and golden raisins. This chicken salad is then placed atop a refreshing bed of mixed greens, juicy English cucumbers, and bright cherry tomatoes. Then Chicken Salad On A Salad gets dressed for dinner in a simple but deliciously tangy and sweet concoction you’ll be tempted to dip bread into just so you don’t miss any of it. Perhaps the key to making salads more fun is to stack them!
Ingredients
For the curry chicken:
- 3 cups chicken breast, cooked and shredded
- 3 stalks of celery, finely chopped
- 1 bunch of scallions, thinly sliced
- 1/2 cup golden raisins
- 1 cup Greek yogurt, plain
- 1 lemon, juiced
- 1 tablespoon honey
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon curry powder
- 1 teaspoon salt
- 2 teaspoons freshly ground pepper
For the salad dressing:
- 1/2 cup olive oil
- 6 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- freshly ground pepper, to taste
For the salad base:
- mixed greens, of your choice, to taste
- English cucumber, thinly sliced, to taste
- cherry tomatoes, halved, to taste
Directions
Step 1 –In a large bowl, combine the chicken, celery, scallions, raisins, yogurt, lemon juice, 1 tablespoon of honey, cayenne pepper, curry powder, 1 teaspoon of salt, and 2 teaspoons of pepper, mixing until everything is thoroughly combined.
Step 2 –In a small bowl, whisk the olive oil, vinegar, remaining honey, remaining salt, and remaining pepper together.
Step 3 –Arrange the mixed greens, English cucumber, and cherry tomatoes in a serving bowl.
Step 4 –Scoop the chicken onto the salad base.
Step 5 –Add the dressing and serve.
