Craving Chicken Salad? Try This Recipe for Grown Ups

When you picture chicken salad, a certain image probably comes to mind: We’re guessing you think of a mayo-based dish your grandma spread between two pieces of white bread. Some of us are fond of that retro chicken salad and still pack it for the occasional lunch. Others shudder at the texture, which is notoriously…gloppy. Fortunately, Los Angeles-based boutique cooking school, Abundance + Company is sharing their recipe for a more adult take on chicken salad that highlights fresh flavors.

In case you didn’t know, Abundance + Company (which is run by a dynamic duo of best friends) takes advantage of the Santa Monica Farmers Market to source fantastic seasonal produce. From there, they meticulously curate specialty menus that they teach to those among us who live (or can travel to) Southern California. The end result? A series of dishes to add to your repertoire that strike a rare balance between whimsical and healthy.

If you’re not one of the lucky few who can book an in-person cooking sesh, we’ve got the next best thing: The official Abundance + Co recipe for chicken salad with mustardy dressing. This recipe is broken down into three phases: You’ll roast bone-in, skin-on chicken breasts, then prepare a salad full of bright and vibrant flavors. Finally, you’ll emulsify a zesty mustard dressing. When you’re ready, you’ll combine all of these textures for an eye-catching and mouth-watering final dish.

Farmers Market Chicken Salad with Mustardy Dressing

Serves 4-6 people

Ingredients

For the Chicken

• 4 skin-on, bone-in, chicken breasts (about 3.5lbs)
• salt and pepper
• 3 tablespoons olive oil
• 2 tablespoons poppy seeds

For the Salad

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• 3 oak lettuces
• 1 bunch radishes
• 4 celery stalks
• 2 persian cucumbers
• 2 Cara Cara oranges
• 1 cup red grapes
• handful of mint

For the Dressing

• 1 egg yolk
• 1 tablespoon honey 
• juice 1 Cara Cara orange, reserved from the segmented oranges
• 3 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1 clove garlic, crushed
• 1 teaspoon salt
• 2/3 cup extra virgin olive oil

Instructions

1. Preheat the oven to 350F.
2. Rub the chicken breasts with the olive oil and some salt and pepper.
3. Place in a baking tray and roast for 40-50 minutes until cooked through. Allow to cool completely.
4. Shred the chicken off the bone and pour over any remaining juices from the tray to keep the chicken moist.
5. Toss the shredded chicken in the poppy seeds and set aside while you make the salad and the dressing.
6. To make the salad, place the washed lettuce leaves on a large platter. Slice the radishes, celery, cucumbers, and grapes finely.
7. Peel and segment the oranges but reserve the juice from one of the oranges for the dressing.
8. To make the dressing, place the egg yolk, honey, orange juice, vinegar, mustard, garlic, and salt in a mixing bowl. Mix well. Drizzle the oil into the bowl, whisking all the time until the dressing is completely emulsified.
9. Layer the lettuce leaves with the radishes, celery, cucumbers, oranges, grapes, mint and chicken. Dress and serve.