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David's chicken salad

  • 1100 g Raw Boneless Skinless Chicken Breast, poached
  • 200 g Carrots, shredded
  • 150 g Red Bell Pepper, minced
  • 100 g Celery, minced
  • 240 g Dry Jasmine Rice, cooked, room temperature
  • Vinaigrette
    • 60 g Sunflower Oil
    • 2 T Lemon Juice
    • 2 t Dijon Mustard
    • 2 t Rice Vinegar
    • 2 t Hot Sauce
  • Herbs & Spices
    • 4 t Dried Dill Weed
    • 1 t Onion Powder
    • 1/2 t Garlic Powder
    • 1/2 t Dried Marjoram
    • 1/2 t Dried Oregano
    • 1/2 t Dried Thyme
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
    • 1/4 t Dried Cayenne Pepper, ground
  1. Emulsify vinaigrette.
  2. Season. Add herbs and spices. Let rest at least 5 minutes to rehydrate.
  3. Combine vegetables and chicken.
  4. Add rice and toss until just combined.
  5. Chill.
  6. Serve.