Okay, let’s be realistic: I wouldn’t serve just salad without a nice, rustic loaf of bread, drinks and of course, a fantastic dessert!
This chicken salad is definitely a meal unto itself. And just like my Winter Persimmon Salad, I would call this salad a “comfort food.” That’s right: a comfort food salad! It’s as comforting as lasagna or a super hearty, spicy soup with noodles!
If you’re thinking at all about a casual holiday lunch or dinner — or you simply want a cozy food gathering with friends, this salad is amazingly yummy! And satisfying! And beautiful! (Did you already make the spiced pecans? And are they well hidden?)
You can start a bit of prep on Friday night, and then on Saturday you can throw the rest together. I love it!
Up to 1 week and at least 40 minutes ahead: Make the dressing.
Up to 1 day before and at least 40 minutes ahead: Sauté the potatoes and chicken and prep the remaining salad ingredients.
If you do any of the ingredient prep the day before, be sure to wrap each one tightly, separately, and keep them refrigerated.
This salad would also be lovely with the Creamy Cranberry-Ginger Balsamic Vinaigrette!