I don’t know about you, but I’m always looking for a good, non-boring salad to bring to Summer gatherings. When you have dietary restrictions yourself, it’s so nice to be able to bring something you know you can enjoy and that others will love as well.
I started making this salad last year and it’s always a HUGE hit at any gathering. It’s beautiful, feeds a lot of people, and gets everyone eating their veggies in a way that feels delicious and fun!
You can also experiment with flavor combinations and add any other veggies or herbs you want to incorporate like snap peas, fermented carrots, mint, you name it. I hope you enjoy it!
Summer Chicken Salad
- 2 skinless, boneless chicken breasts (1¼ lbs total)
- 1 tbsp sea salt
- 1 lemon
- 2 tbsp dijon mustard
- 6 tbsp extra virgin olive oil
- 8 oz green beans
- 1 head lettuce (bibb or butter lettuce works best!)
- 1 bunch chives chopped into 1 inch long pieces
- 1 cup fresh basil leaves
- 1 bunch radishes trimmed and halved
- 1 cup pepperoncinis chopped
- 1 avocado sliced
- ¼ cup shelled sunflower seeds or pumpkin seeds OPTIONAL
- Place chicken breasts in a large saucepan and cover with 4 cups of cold water. Add the salt. Bring to a gentle boil over medium heat and then turn over chicken with tongs. Cover the pot, remove from the heat, and let the chicken sit until a cooking thermometer inserted into the thickest part reads 150°F. This is usually about 5-10 minutes depending on how thick the breasts are. Transfer the chicken to a cutting board and let rest for 10 minutes before cutting. (I love this method for really juicy chicken, you can also use many other methods as well to cook your chicken depending on what's available to you!)
- Juice the lemon into a medium bowl. Stir in mustard and oil until the dressing is thick and combined. Season with salt and pepper to taste.
- Using a rolling pin (or something heavy!) to whack the green beans on a cutting board until the skins split and they are softened but not completely broken apart. So easy, you don't even have to cook them!
- Transfer the green beans to a bowl and drizzle with 2 tbsp of the dressing. Massage them and let them soak.
- Arrange lettuce leaves, chives and basil on a platter.
- Toss radishes, pepperoncinis and 1 tbsp dressing in another bowl. Season with salt to taste.
- Slice the cooked chicken breast into ½ inch thick pieces.
- Arrange the chicken, radish with pepperoncinis, green beans and avocado on top of the lettuce platter. Optional: sprinkle shelled sunflower or pumpkin seeds for a little extra protein and nutrients! Drizzle with some more dressing and serve!