Roasted Chicken Salad with Local Greens

Roasted Chicken Salad with Local Greens


Having grown up in the South, few things scream “spring has arrived” like homemade chicken salad. As a child I hated the stuff because it usually came from the store in a plastic tub and could barely pass for edible. This version, however, is worthy enough to add to your weekly rotation.

I’m going to start calling this series “Farms on our plate” and share the local farmers who provide our food. Outside of having our own land that we hope to bring to its fullest potential, we try our best to shop as local as possible supporting the hard working farmers in the area. This week we managed to find some pasture raised chicken, garlic scapes and local salad greens which resulted in this delicious dinner on the porch.

For the salad dressing, add all ingredients except salad greens to a sealed jar and shake it up until the mixture is emulsified. You could also use a food processor but we like to cut down on our dishes around here. With a sealed jar, just add the lid back once your salad is dressed and stick it in the fridge until you need it again.

When I use fresh herbs in a salad dressing, I like to use a spoon to dress in order to ensure the herbs don’t settle too much. Add a tablespoon or two to your salad and voila, ready to eat!

Fresh Sourdough Bread

Chris is the master sourdough guy around here and is currently using the Ballerina Farms Willa starter, King Arthur AP and Whole Wheat Flour and Ballerina Farms Sourdough Spatula.

If you make this recipe, please tag us @mableandjack on Instagram so we can repost!


Salad Dressing

3 tbsp. white balsamic vinegar or similar (we used Winter Harvest Persimmon Vinegar by Flamingo Estate)
1/4 cup olive oil
1 tbsp. fresh oregano, chopped
1 tbsp. fresh garlic scapes, chopped
salad greens

Chicken Salad

Approx. 2 cups leftover roasted chicken, shredded
3-4 tbsp. Primal Kitchen Mayo
1/2 apple, sliced
salt & pepper