Appetizer/Small Plates Salad/Salad Dressings

Mushroom and Spelt Chicken Salad

A new twist on the classic chicken salad.
  • 0:10 TIME
  • 13 Portions
  • easy

PREPARATION

Ingredients

Sherry vinegar

2 tbsp / 30 ml

Dijon mustard

1 tsp / 5 ml

Extra virgin olive oil

2 tbsp / 30 ml

Mayonnaise

1/2 cup / 125 ml

Minor's Gluten Free Chicken Base 6 x 1 pound

1 tsp / 5 ml

Mushrooms, shiitake, raw, roasted, 3/4 cup

2 oz / 56 g

Mushrooms, oyster, raw, roasted, 3/4 cup

2 oz / 56 g

Chicken breast fillet, cooked, shredded

1 lb / 454 g

Peas, green, fresh, cooked

1/2 cup / 125 ml

Spelt, prepared with Minor's Sauteed Veg

Base Broth, 1/2 cup

2.5 oz / 70 g

Parsley, fresh, chopped

1/2 tsp / 2.5 ml

Tarragon, fresh, chopped

1/2 tsp / 2.5 ml

Chives, fresh, chopped

1/2 tsp / 2.5 ml

 

Method

  1. Thoroughly whisk together vinegar, dijon, olive oil, mayonnaise, and Minor's chicken base.
  2. Fold in remaining ingredients.