My Spice Drawer

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Yellowstone Chicken Salad

This was a delicious salad I made to snack on while my friend Holly and I drove through Yellowstone Park in May. It was almost as amazing as the scenery and wild animals we saw that day! The chicken I used was left-over from dinner the night before, but you can make it specially for the salad, just let it cool before combining with other ingredients.
Olive oil
1 clove garlic, chopped
1-2 tsp Mahavira's Feast
Salt to taste
1 chicken breast, cut crosswise into 1cm slices

1 tbsp. fresh lemon juice
Salt & pepper to taste
3-4 tbsp. mayonnaise
1-2 tsp Dijon mustard
1 tsp maple syrup or honey

3-4 leaves of Lacianto (Dinosaur) kale, chopped
1 apple, diced (Braeburn, Ambrosia or Pink Lady are good)
1/4 c raisins
1/4 c walnuts or pecans (toasted if you prefer)
Prepare chicken:
Mix olive oil, garlic, Mahavira's Feast and a little salt together in a bowl. Add sliced chicken and combine with marinade. Let sit for 15 minutes. Preheat frying pan over medium high heat. Quickly stir fry chicken in 2 or 3 batches until cooked through (about 8-10 minutes). Set aside to cool completely.

Prepare dressing:
Whisk together lemon juice and a pinch of salt and pepper. Whisk in mayonnaise, Dijon and maple syrup. Taste and adjust seasoning/sweetness/mustard to taste.

Prepare salad:
Chop kale and apple into bite size pieces. Once chicken is cooled chop into bite size pieces and toss with kale, apple, raisins and dressing. Refrigerate for a couple of hours to allow flavours to blend.

Just before serving add nuts, toss and serve. 

P.S. We found it went well with a piece of "pie"!