Back to Recipes
Shredded Chicken Salad with Mustard Vinaigrette
2 cups shredded, roasted chicken meat
1 butter lettuce, leaves torn
1/2 cup (62g) toasted walnuts
1 pear, cored and sliced
KEEN'S Mustard Powder
1/3 cup (80mL) white wine vinegar
1/3 cup (80mL) olive oil
1 tbsp fresh chives, chopped
McCormick Adjustable Grinder Black Peppercorns
Toss chicken and butter lettuce together in a large bowl and divide between 4 salad bowls or plates. Evenly sprinkle walnuts and sliced pear over plated salad.
Combine KEEN’S Mustard Powder, white wine vinegar, olive oil and fresh chives.
Pour dressing evenly between each salad and season with McCormick Black Pepper.
Other nuts that can work well with these flavours are toasted almonds or hazelnuts.
I'm cooking now!