Foggy City Chicken Salad
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This light and delicious chicken salad features roasted chicken, pickled onions, and a hint of Dijon mustard, making it perfect for a group meal or a weekly lunch.
Ingredients
- Roasted, shredded chicken from 2 breasts (ingredients and instructions below)
- 2 cups (480 ml) of brown rice or quinoa, prepared
- 1/2 red onion, sliced paper-thin
- 2 tblsp red wine vinegar
- 4 tblsp lukewarm water
- 2 1/2 tblsp extra virgin olive oil (or mayo if you wish)
- 1 tblsp toasted sesame oil
- 1 tblsp whole grain mustard
- 2 tbslp dijon mustard
- 1/8 tsp chayenne pepper
- 2 tsp celery seed
- 3 tblsp meyer lemon Juice freshly squeezed
- 1/3 cup (80 ml) cilantro finely chopped
- 2 large handfuls of arugula
- 2 large handfuls baby spring mixed greens
- 1/2 cup (120 ml) of walnuts, toasted and coarsely chopped or roasted pepitas, whole
- optional: 1/2 - 1 avocado, cut into small cubes
- salt and pepper, to taste
Ingredients for the Roasted Chicken:
- 2 medium boneless skinless chicken breasts equally sized (skin on and bone in for even more flavor, however this is less lean option)
- 2 tblsp extra virgin olive oil
- 4 cloves of garlic, chopped finely
- 1 tblsp red chili flakes
- 2 tblsp fresh rosemary, chopped
- 1 tblsp fresh thyme, chopped
Instructions
- Preheat the oven to 450 degrees F.
- Place the breasts on a roasting rack on a sheet pan (or if you don’t have a roasting rack – directly on the sheet pan will do. Rub the breasts with the 2 tbsp of EVOO, then with a generous amount of salt and pepper. Then with the garlic, thyme, rosemary and red chili flakes. Roast for 20 – 30 min, depending on the size of the breasts, and whether or not the bone and skin is on. Flip the breasts every 10 min. Once the thermometer reads 165 degrees in the thickest part of the chicken, it is ready. Pay attention to this – and don’t overcook it! This will make all the difference in getting the juiciest result. Set aside to cool.
- While the chicken is cooling add your red onion to a small bowl with the vinegar, 4 tblsp warm water and a pinch of salt. Let sit for 20 min then drain and set aside.
- In a small bowl, place the cubed avocado and sprinkle w 1 tblsp meyer lemon juice and a few flakes of salt and set aside.
- Once cool, shred up the chicken into medium threads. Remove and discard skin and/or bones if necessary.
- In a large bowl add the chicken and cooked rice or quinoa. Then in a small bowl, whisk together the 2 tbsp olive oil, two mustards, chayenne pepper, and 1 tblsp meyer lemon juice. Pour the mixture into the large bowl with chicken and grain. Add the onions, celery seed, and cilantro. Mix the ingredients well. Add the arugula, walnuts, avocado. Drizzle with toasted sesame oil and toss lightly.
- Salt and pepper to taste
- Enjoy
Notes
- For a vegetarian version, substitute the chicken with chickpeas or tofu.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Fresh herbs like parsley or dill add a burst of flavor, but you can use any herbs you have on hand.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 450 mg
- Fat: 10 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 60 mg
If You Liked This Recipe, You’ll Love These
- Our Favorite Chicken Tinga Recipe
- Chicken Saltimbocca with Lemon Fennel Salad
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
Frequently Asked Questions
What internal temperature should the roasted chicken reach?
The instructions say to roast the chicken at 450°F, flipping every 10 minutes, until a thermometer reads 165°F in the thickest part — and emphasize not to overcook it, calling this “all the difference in getting the juiciest result” once shredded into the salad.
Why does this salad quick-pickle the red onion before adding it?
The sliced red onion sits in 2 tbsp red wine vinegar, 4 tbsp lukewarm water, and a pinch of salt for 20 minutes while the chicken cools. This brief pickle softens the raw bite of the onion without fully cooking it, keeping the salad light and bright. 
What makes the dressing for this salad unusual?
Instead of a classic mayo base, the dressing combines 2 1/2 tbsp extra virgin olive oil with 1 tbsp whole grain mustard and 2 tbsp Dijon mustard, plus Meyer lemon juice and 1/8 tsp cayenne. A drizzle of toasted sesame oil is added last. The result is tangy and layered rather than creamy and rich.
