Summer Chicken Salad

Course Main Course, Salad


Chicken Seasoning:

  • 1 tbsp toasted sesame oil
  • 1 tbsp FRENCH PANTRY Roasted Garlic Oil
  • 1/2 tbsp FRENCH PANTRY Chicken Herb Blend
  • 1 tsp FRENCH PANTRY Garlic Paprika Salt
  • 1/2 tsp FRENCH PANTRY Tellicherry Pepper

Salad Ingredients:

  • 1 lb boneless, skinless chicken breast, chopped or shredded as desired (rotisserie chicken also works great!)
  • 2 cups romaine lettuce, chopped
  • 1 cup carrots, shredded
  • 1 cup English cucumber, sliced 1/4 inch thick and quartered
  • 4 green onions, chopped in Eco-Chop
  • 1/2 cup cilantro leaves
  • Sesame seeds for garnish

Dressing Ingredients:

  • 1/2 small shallot, chopped in Eco-Chop
  • 1/4 cup FRENCH PANTRY Roasted Garlic Oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp FRENCH PANTRY Blackberry Balsamic
  • 1 tbsp rice wine vinegar
  • 1 tbsp low sodium soy sauce
  • 1/2 tsp FRENCH PANTRY Roasted Garlic & Chive Herb Blend
  • 1 tsp toasted sesame seeds


  • In a small bowl combine the chicken seasonings and whisk until combined. Place the chicken in a sealable plastic bag and pour the seasonings over the chicken. Toss to thoroughly coat the chicken with the seasoning. Refrigerate for 30 minutes.
  • For the dressing, chop the shallot in the Eco-Chop. Add all of the remaining ingredients except the sesame seeds. Process until the ingredients are thoroughly combined and emulsified. Remove the blade and stir in the sesame seeds.
  • Combine the lettuce, carrots, cucumber, green onion and cilantro in a salad bowl.
  • Pour the dressing over the vegetables and toss to combine thoroughly.
  • Place the chicken over the top of the vegetables and garnish with sesame seeds. Serves 2 for a main dish, 4 as a side.