Chicken Salad with Honey Jalopeno Dressing, Fresh Fruits, Avocado and Warm Bread Sticks

Maybe it’s the 50 degree temperatures. All I know is I’ve been craving this dish all week long. Just yesterday in fact, a good friend called me for the recipe. We all have one thing on our mind… spring. I’ve catered many a ladies’ luncheon (various celebrations including baby shower, wedding shower, fundraiser), and this dish is always my favorite. It has everything a lunching lady is looking for- healthy, has lots of fruits and vegetables, and it’s full of complex flavors and textures. A true winner.

Chicken Salad with Jalopeno Dressing
Serves 8

Dressing
1 Cup mayo
4 Tablespoons honey
2 Tablespoons Apple cider vinegar
2 Tablespoons corn/canola oil
1 teaspoon or more chopped jalopeno
½ teaspoon paprika
½ teaspoon dry mustard

Process in food processor and chill

Chicken
10 boneless or on bone chicken breasts
Two 14.5 oz. cans Chicken Broth
1 handful parsley
Kosher Salt and Fresh Ground Pepper

Poach chicken breasts in chicken broth, parsley, s & p. Simmer 40 min. Let cool in broth. Pull chicken apart.

Fruits, veggies, breads & butter
Red lettuce leaves from whole bunch
2 peeled Avocados- sliced
2 oranges peeled and sliced
16 strawberries sliced
4 plums/ peaches or nectarines- sliced
1 large bunch green grapes
1 large bunch red grapes

Freshly baked Pillsbury Breadstiicks and sweet butter for 8 people

Line big platter with red lettuce leaves
Place pulled chicken in center of platter
Surround chicken with slices of avocado, sliced strawberries, peaches, and bunches of grapes.
Place the dressing in a bowl next to the platter.
Place Breadsticks in a basket accompanied by sweet butter.