Equipment
Ingredients
Salad Base
- 400 g smoked chicken breast, shredded or diced
- 150 g red bell pepper, thinly sliced
- 150 g yellow bell pepper, thinly sliced
- 80 g red onion, thinly sliced
- 30 g scallions, thinly sliced on the bias
- 10 g red chili, finely sliced
- 15 g fresh coriander, roughly chopped
Dijon-Sherry Vinaigrette
- 30 ml sherry vinegar
- 15 g dijon mustard
- 60 ml extra virgin olive oil
- 3 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 339 kcal
- Protein
- 32 g
- Carbohydrates
- 10 g
- Fat
- 19 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 422 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 248 mg
- Calcium
- 26 mg
- Iron
- 1.6 mg
- Magnesium
- 15 mg
- Phosphorus
- 31 mg
- Zinc
- 0.3 mg
- Vitamin A
- 80 mcg
- Vitamin C
- 125 mg
- Vitamin E
- 2.9 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.8 mg
- Folate
- 39 mcg
- Water
- 99 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, prepare all the chicken and vegetables as specified in the ingredients list.
Combine the sherry vinegar, Dijon mustard, fine sea salt, and black pepper in a small mixing bowl.
While whisking continuously, pour the extra virgin olive oil into the vinegar mixture in a slow, steady stream until fully combined and thickened.
Transfer the prepared smoked chicken, bell peppers, red onion, scallions, red chili, and fresh coriander into a large mixing bowl.
Pour the emulsified vinaigrette over the salad components and toss gently using clean hands or salad tongs to ensure all ingredients are evenly coated.
Allow the salad to rest at room temperature before serving so the vegetables can slightly soften and absorb the flavors of the vinaigrette.
Chef's Notes
- Soaking the sliced red onion in cold water for 5 to 10 minutes before assembling will remove its harsh bite while keeping it perfectly crisp.
- Sherry vinegar provides a complex, slightly nutty acidity that pairs beautifully with the smoke profile. If unavailable, champagne vinegar or a high-quality white wine vinegar are the best substitutes.
- Store-bought smoked chicken makes this incredibly fast. If the meat is cold straight from the fridge, letting it sit at room temperature for 15 minutes before mixing will open up the smoky aromas.
- To customize this dish, toasted slivered almonds or pumpkin seeds make an excellent crunchy topping right before serving.
Storage
Refrigerator: 3 days — Store in an airtight container. Fresh coriander may wilt; consider adding fresh garnish immediately before serving leftovers.
Troubleshooting
Vinaigrette separates into layers of oil and vinegar
Cause: Oil was added too quickly or not agitated enough during mixing
Fix: Add an extra half teaspoon of Dijon mustard to a new bowl, then slowly whisk the broken dressing into the mustard
Prevention: Stream the olive oil in very slowly while whisking vigorously
Red onions taste too pungent or harsh
Cause: Onions are particularly strong and releasing intense sulfur compounds
Fix: Cannot be easily removed once mixed, but a small drizzle of honey added to the salad can help balance the bite
Prevention: Soak sliced red onions in ice water for 5 minutes, then drain and pat dry before adding to the salad
Cultural Context
Smoked chicken salads emerged as a creative way to repurpose leftover barbecue or deli meats into lighter fare. The addition of sherry vinegar and fresh herbs elevates this practical dish into a bright, modern springtime staple with Mediterranean influences.
