30-40 minutes | Serves 4-5
Here at The Minnow, we are very excited that it is finally chicken salad season!
We are in love with strawberries, cool cukes, and savory summer squashes all summer long.
Our pickled strawberry tahini dressing preserves the best strawberries of the season in a deliciously tangy and slightly sweet sauce which pairs well with the herby freshness of the chicken salad. Its bright pink color creates a lovely contrast with all of the green in the salad as well, making this dish a real crowd pleaser.
What you’ll receive:
- The Minnow’s Pickled Strawberry Tahini Dressing
- Pre-cooked & Pulled Free Range Chicken Breast
- Cucumber
- Summer Squash
- Sliced Red Onion
- Bunch Cilantro
- Lemon
What you’ll need:
- Extra Virgin Olive Oil
- White Wine or Champagne Vinegar
- Pure Kosher Sea Salt
- Black Pepper
Recipe instructions:
- Slice the squash in half longways. Set a sauté pan over medium high heat. Add 1 tablespoon of olive oil to the pan, and then sear the squash, flat side down, for about 2 minutes, until it is a nice golden to dark brown color. Set aside to cool.
- Place the onion into a large metal mixing bowl and add 1 tablespoon of light vinegar (champagne or white wine vinegar are ideal) and 1 teaspoon of salt.
- "Zebra" stripe the cucumber (peel then leave the skin on in alternating stripes). Slice the cucumber in half lengthwise, then slice it into half moons about 1/8” thick. Place the slices in the bowl with the onions and mix together.
- Roughly chop the cilantro, including the flavorful stems. Add this to the bowl with the onions and cucumber.
- Once cooled, slice the squash at an angle to about 1/2” pieces and add to the bowl.
- Add the cooked pulled chicken to the bowl with the other ingredients. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and the juice (and zest if you are feeling zesty) of one whole lemon.
- Plating: Place a generous spoonful (1.5-2 tablespoons) of the pickled strawberry tahini dressing onto a plate. Place some of the chicken salad on top, add a few cracks of black pepper over top, and enjoy!
30-40 minutes | Serves 4-5
Here at The Minnow, we are very excited that it is finally chicken salad season!
We are in love with strawberries, cool cukes, and savory summer squashes all summer long.
Our pickled strawberry tahini dressing preserves the best strawberries of the season in a deliciously tangy and slightly sweet sauce which pairs well with the herby freshness of the chicken salad. Its bright pink color creates a lovely contrast with all of the green in the salad as well, making this dish a real crowd pleaser.
What you’ll receive:
- The Minnow’s Pickled Strawberry Tahini Dressing
- Pre-cooked & Pulled Free Range Chicken Breast
- Cucumber
- Summer Squash
- Sliced Red Onion
- Bunch Cilantro
- Lemon
What you’ll need:
- Extra Virgin Olive Oil
- White Wine or Champagne Vinegar
- Pure Kosher Sea Salt
- Black Pepper
Recipe instructions:
- Slice the squash in half longways. Set a sauté pan over medium high heat. Add 1 tablespoon of olive oil to the pan, and then sear the squash, flat side down, for about 2 minutes, until it is a nice golden to dark brown color. Set aside to cool.
- Place the onion into a large metal mixing bowl and add 1 tablespoon of light vinegar (champagne or white wine vinegar are ideal) and 1 teaspoon of salt.
- "Zebra" stripe the cucumber (peel then leave the skin on in alternating stripes). Slice the cucumber in half lengthwise, then slice it into half moons about 1/8” thick. Place the slices in the bowl with the onions and mix together.
- Roughly chop the cilantro, including the flavorful stems. Add this to the bowl with the onions and cucumber.
- Once cooled, slice the squash at an angle to about 1/2” pieces and add to the bowl.
- Add the cooked pulled chicken to the bowl with the other ingredients. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and the juice (and zest if you are feeling zesty) of one whole lemon.
- Plating: Place a generous spoonful (1.5-2 tablespoons) of the pickled strawberry tahini dressing onto a plate. Place some of the chicken salad on top, add a few cracks of black pepper over top, and enjoy!