Poulet mûres basilic (Print Version)
# Ingredients:
→ For the Salad
01 -
1/2 small red onion, thinly sliced
02 -
1 cup fresh blackberries
03 -
1/4 cup pecans or walnuts, chopped
04 -
2 cups cooked chicken, shredded or sliced
05 -
6 cups mixed greens (spinach, arugula, baby kale, etc.)
06 -
1/2 cup crumbled goat cheese or feta
→ For the Basil Tahini Dressing
07 -
1 tablespoon apple cider vinegar
08 -
2 tablespoons olive oil
09 -
2 tablespoons fresh basil leaves, finely minced
10 -
1 tablespoon honey or maple syrup
11 -
1 small garlic clove, minced
12 -
3 tablespoons tahini
13 -
Water, to adjust thickness as needed
14 -
Salt and pepper, to taste
15 -
1 tablespoon lemon juice
# Instructions:
01 -
Grab a small bowl and mix together tahini, olive oil, honey, lemon juice, apple cider vinegar, garlic, and basil. Stir in some water a little at a time until it's just the right smoothness. Add a pinch of salt and pepper to taste.
02 -
In a large salad bowl, toss together the greens, blackberries, chicken, goat cheese, pecans, and red onion. Pour the dressing all over and gently mix to coat everything evenly.
03 -
Dish out the salad onto plates or a serving dish. Sprinkle on extra basil leaves or nuts if you'd like a touch of flair.
# Notes:
01 -
Great way to use up leftover rotisserie chicken.
02 -
You can prep this ahead, but don’t add the dressing until serving time.
03 -
Swap out chicken for roasted chickpeas for a vegetarian option.