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+ servings
Stacked Chicken Salad

Stacked Chicken Salad

An easy and impressive start to a wonderful meal!
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Salad, Snack
Cuisine American
Servings 2 people

Equipment

  • Ring molds or round cookie cutters

Ingredients
  

  • 1 cup roasted chicken thigh meat. Bone-in, skin-on. shredded, with skin removed and set to the side
  • 1 teaspoon smoked paprika
  • ½ avocado
  • ¼ cup goat cheese I like silver goat
  • fresh dill to garnish

Cucumber Salsa:

  • ½ cup diced cucumber finely diced
  • 2 teaspoon pickled red onion chopped
  • ¼ cup green olives (I like the garlic stuffed olives)
  • 2 teaspoon fresh dill chopped
  • 2 teaspoon fresh lemon juice plus some for the arugula salad
  • 2 tsp olive oil
  • black pepper to taste

For the Arugula Salad:

  • 1 cup arugula
  • 1 tablespoon lemon olive oil
  • Salt to taste
  • pepper to taste

Instructions
 

Cooking the Crispy Chicken Skin:

  • Gently remove the skin from the chicken thigh. (You may need to warm the chicken slightly to remove the skin cleanly, if you are using leftover chicken.)
  • Add the skin to a nonstick skillet or well seasoned cast iron pan over medium heat.
  • Allow the skin to slowly crisp up, flip after 5 minutes or once the skin begins to crisp and turn golden brown. (If medium heat is too high, reduce to medium-low)
  • While the skin is crisping shred the chicken meat and in a small bowl toss with smoked paprika, salt and pepper. Set aside for later.
    smoked paprika and shredded chicken
  • Continue to check the chicken skin and keep flipping every couple minutes until the skin is nice and crispy. Set to the side on a cutting board or small plate.
    Crisping Chicken Skin

For the Cucumber Salsa:

  • Finely dice the cucumber, olives, red onion and dill.
  • Add diced veggies to a small bowl, season with lemon juice, olive oil and black pepper. Mix well and set to the side.
    Cucumber Salsa

For the Arugula Salad:

  • In a medium bowl add arugula, lemon juice, lemon olive oil (or lemon zest and regular olive oil if you don't have lemon olive oil on hand) salt and pepper.
  • Toss well and set to the side.
    Arugula prep

P L A T I N G (You can also just stack without the mold if you like)

  • On a salad plate or low pasta bowl place a round ring mold or cookie cutter about 2.5 inches in diameter.
  • First Layer: Diced avocado and place ½ the avocado on the bottom of the ring mold
    Avocado
  • Second Layer: Using a spoon, add ½ the cucumber salsa evenly on the top of the avocado and gently press down with a spoon. Careful not to press too hard.
    Cucumber Salsa
  • Third Layer: Add ½ the goat cheese evenly on top of the tapenade.
    Goat Cheese
  • Fourth Layer: Add ½ the chicken meat gently pressing down trying to fit all the chicken meat into the mold.
    Shredded Chicken
  • Slowly remove the mold while holding the chicken stack down to ensure the salad ingredients stay stacked.
    Removing the ring mold
  • After the mold has been removed, top with ½ the arugula salad, crispy chicken skin and garnish with fresh dill.
    Adding the arugula
Tried this recipe?Let us know how it was!