Farmers’ Market Chicken Salad

(courtesy of Anthony Fish, chef/owner, Sassafras Eclectic Food Joint in Carson City. Serves 2 to 4)

1 pound mixed greens

1 cup roasted corn

1 cup jicama, cut in a julienne

½ pound queso fresco, crumbled

1 to 1½ cups mixed stone fruits, sliced

4 to 6 ounces grilled chicken breast per person

Toss with baby or mixed greens and garnish with sliced seasonal stone fruit from your local farmers’ market, such as sliced apricots, plums, cherries, or peaches. Add roasted corn for sweetness, jicama for texture, and Sand Hill Dairy Queso Fresco for creaminess. Top off salad with grilled chicken and serrano vinaigrette dressing.

For dressing

1 cup basil leaves

1 cup cilantro leaves

½ cup parsley leaves

½ cup pineapple juice

¼ cup orange juice

2 tablespoons lime juice

2 garlic cloves

2 serrano peppers

1 cup olive oil

Blend all ingredients except oil in blender. Slowly add olive oil while blending to emulsify. Add salt and pepper, to taste. Toss over salad and serve. 

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