2 cups chopped, cooked chicken breast
1/2 cup sliced baked ham, in 1x2-inch pieces
3 tomatoes, each cut into 6 wedges
3 hard-cooked eggs, each cut into 4 wedges
1 avocado, peeled, pitted, diced and spritzed with some lime juice to keep it from turning brown
1/3 cup crumbled blue cheese
1/3 cup diced sharp provolone
For the dressing, combine all ingredients in a food processor and pulse-process until smooth. Cover and chill until serving time.
For the salad, combine lettuce and watercress in a large bowl. Place about 2 cups lettuce mixture on each of 6 chilled shallow soup bowls, set atop large plates. Divide chicken, ham, hard-cooked eggs, avocado, blue cheese and provolone evenly among plates, arranging attractively. Top each serving with 3 tomato wedges. Serve about 1/4 cup salad dressing on the side. Makes 6 or more servings.
Fried chicken salad
No bones about it, this is a good one; we especially like the mouth feel of warm chicken and cool greens. Granted, arugula, like watercress, is kind of a pain to process, but both of them have hollow, succulent stems, so just trim the little branches and chop them, stems and all.
Don't forget to prep the veggies before you cook the chicken.
Try some dinner rolls with this offering. And some berries and ice cream as a reward.
6 boneless, skinless chicken breast halves
2 large eggs
About 1 3/4 cups panko crumbs
1/4 cup chopped, fresh flat-leaf parsley, divided
1 tablespoon chopped, fresh oregano
1 teaspoon coarse sea salt