- Chopped Chicken Summer Green Salad
- Tweaks to the above salad: Reserve chicken and replace with some thinly sliced radishes, diced avocado, and chopped sweet peppers
- Mix the reserved chicken with 1 cup of:
- Chickpea Tomato Confit (ideally made in advance)
The best approach for making this salad involves beginning by making the Chickpea Tomato Confit in advance. You will need 1 cup of it to mix with the chicken reserved from the recipe for Chopped Chicken Summer Green Salad. To add a little more color and crunch, I like to add some thinly sliced radish, diced avocado, and chopped sweet peppers to the salad and layering that in a large serving bowl.
Once the confit and chicken have been tossed together (you can warm the mixture or have it at room temperature - having it cold is not recommended), layer that carefully over half of the salad in the bowl if you want to serve it as shown in the first photo in this post or add it and toss the salad thoroughly to serve it as shown in the second photo in this post. You can also bring it to the table as shown in the first photo and toss it immediately before serving, which is what I usually do.
- Yields: 4-6 servings
- Preparation Time: Nearly 2 hours, but most of that is making the confit, which is mostly hands off and should be done in advance. If that is your approach, this salad takes about 20 minutes to make.