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Stacked Chicken Salad

Stacked Chicken Salad

An easy and impressive start to a wonderful meal!
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

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
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