I made a dinner salad a few nights ago that had prepared chicken salad in the center. I needed a simple vinaigrette to dress the greens, one that wouldn’t upstage the chicken salad, so this is what I came up with. The result was excellent. Perfectly balanced and not too tart.
The Stuff You Need:
3 Tablespoons Sherry Vinegar
1/3 Cup Olive Oil
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Kosher Salt
How To Do This:
Combine all ingredients in a jar or cruet. Shake before serving. Will keep in the fridge several weeks.
The plate in the picture is what I call a Chicken Salad Nicoise.
10 ounces pre-cooked Chicken Breast (canned is totally okay, just drain off the liquid first)
1 Tablespoon minced Red Onion
2 teaspoons minced Celery
A few shakes of dried Tarragon, to taste
Salt & pepper, to taste
A few Tablespoons Mayonnaise; just enough to hold the mix together
Tomato, cut in strips
Optional garnish: anchovy, parmesan cheese, My Blue Kitchen Lemon Oil
Makes enough for two dinner salads. There were no leftovers.
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