Recipes / Word of Julie

Chicken, haskap (honeyberry) and lemon salad in a jar

Main dishes
#

The perfect salad for outdoor activities like picnics as well as lunch boxes.

  • Serving: 1
  • Preparation: 10 minutes
  • Cooking: none

INGREDIENTS

Dressing:

  • 2 tbsp (30 ml) olive oil
  • Zest of ½ lemon
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) honey
  • 1 tsp (5 ml) Dijon mustard
  • 1 to 2 pinches garlic powder
  • Pepper, to taste

Salad:

  • 1 tbsp (15 ml) chopped red onion
  • 100 g cooked chicken, cold and diced
  • 1/2 cup (125 ml) fresh Les Artisans des saveurs haskaps (honeyberries)
  • 1/2 cup (125 ml) fresh strawberries, cut into quarters
  • 1/4 cup (50 ml) pecans
  • 1 cup (250 ml) arugula, packed
  • 1 tbsp (15 ml) chopped fresh tarragon

PREPARATION

  1. Pour all dressing ingredients into a 750-ml Mason-style jar. Stir.
  2. Add the rest of the ingredients in order as listed. Replace lid on jar, and refrigerate.

Note: The salad will keep well in the refrigerator for three days.


Recipe and photo: Julie DesGroseilliers

Share on