Roasted Chicken Salad with Fresh Cherries
Here is another Fantastic recipe from our monthly Collaborative Cooking Class with my Rock Stars Team at bon COOK! I Love this recipe it is super delicious!
If you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Roasted Chicken Salad with Fresh Cherries
Equipment
Ingredients
ROASTED CHICKEN
- 3 Chicken breasts (Boneless | Skinless | Sliced in half)
- 1 Tbsp (15 g) sweet basil olive oil
- 1 tsp (1 g) herbes de provence
- Lavender Salt
- Pepper Mill (Timut Pepper is best!)
SALAD
- 1/4 cup (25 g) slivered almonds (Roasted)
- 2 fresh celery (Chopped)
- 1/2 sweet onion (Chopped)
- 1/2 cup (60 g) dried cherries (Diced)
- 10 cherries (Diced)
DRESSING
- 4 Tbsp (60 g) mayonnaise
- 1 Tbsp (15 g) Lemon Juice
- 1 Tbsp (5 g) Herbs de Provence Mustard
- 1 Tbsp (15 g) French EVOO
- Lavender Salt
- Pepper Mill (Timut Pepper is best!)
Instructions
ROASTED CHICKEN PREPARATION
- Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Set Aside.
- Preheat oven to 350F/180C.
- Place the chicken on your Flexipat®. Drizzle with sweet basil oil, sprinkle with herbs de Provence blend and massage herbs into chicken. Season with Salt and Pepper (to taste). Place the Medium Bonmat on top.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your chicken from 22min). Use the Digital Thermometer to ensure the chicken is cooked through at 165°F/75C. Once your chicken is out of the oven, let it cool down completely. IMPORTANT: If possible, cook ahead of time so the chicken can cool before adding the dressing.
SALAD PREPARATION
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
- Sprinkle nuts in a single layer on your Bonmat and bake about 5-7 minutes, until lightly toasted and fragrant, watching carefully that it doesn't burn. Set aside.
- Once cooled, place the chicken into your Eco-chop in batches and shred (about 10 pulls), then transfer to your mixing bowl.
- Using the Eco-chop, continue to chop the celery, the sweet onion and add them to the chicken. Using the Santoku Knife, dice the dried cherries and fresh cherries. Add to the rest of the preparation along with the cooled roasted nuts. Set aside.
DRESSING PREPARATION
- In your Eco-chop, combine all dressing ingredients (mayonnaise, lemon juice, herbs to Provence mustard, French EVOO, Salt and Pepper).
ASSEMBLY
- Pour dressing into your chicken preparation and toss to combine. Serve on a buttery slice of bread or a bed of lettuce. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
