Chani’s Chicken Salad

While I was working on this set, I needed one last salad idea. My sister Chani suggested I add fruit to a grilled chicken salad to give it a unique spin. No, she didn’t create this recipe, but she will be telling everyone it was her idea. Give it a try; it’s delicious and makes for the perfect appetizer.

Directions

Prepare Chani's Chicken Salad

1. Place the spring mix and chicken in a large bowl and toss with half the dressing.

2. Transfer to a serving dish and top with remaining ingredients. Drizzle with the rest of the dressing and serve.

Prepare the Green Goddess Dressing

1. Place all ingredients except olive oil in a food processor. Blend on low, slowly drizzling in the oil. Once smooth, raise to high speed and blend for an additional minute.

2. Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.

Tips: I always double dressing recipes and store the extra in a squeeze bottle in the fridge. Then, when I want to put together a quick salad for a meal, or just an easy lunch, I use whatever veggies I have on hand, top them with the dressing, and voilà! Easy as 1-2-3.