Next time you grill or roast chicken, cook a few extra pieces to line up the ultimate next-day meal in minutes. This vibrant chicken salad is wholesome, incredibly satisfying, and skips the heavy mayo for a bright, rich, flavorful dressing. Because it’s completely dairy-free and egg-free, it’s the perfect, worry-free dish to pack for the beach, a picnic, or your next backyard get-together.
PREP TIME: 10 minutes | COOK TIME: 0 minutes | TOTAL TIME: 10 minutes
Serves: 4 as a side or 2 as a main
Extra salad holds well in the fridge for 2 days
Inspired by a seasonal favorite from @klaramoderskicooks.
Ingredients
Salad
· 1 pound grilled or roasted chicken (bone-in preferred), cooled
· 1/2 cucumber
· 1 cup edamame, thawed
· Herbs to garnish (mint, basil and/or cilantro)
Ruby Crunch Everything Sauce
· 1/4 cup tahini
· 2 tablespoons soy or tamari sauce
· 2 tablespoons rice vinegar
· 2 tablespoons Ruby Crunch Olive Oil Chili Crisp
· 1 tablespoon honey or maple syrup
Instructions
1. Pull the chicken meat off the bone and tear it into large, bite-sized rustic chunks.
2. Place the cucumber on a cutting board. Using the flat side of a chef’s knife, gently smash it along its length until it splits open. This helps the dressing cling to the edges. Cut into irregular bite-sized chunks using quarter-turns.
3. In a large mixing bowl, combine the tahini, soy/tamari sauce, rice vinegar, Ruby Crunch, and maple syrup. Whisk thoroughly until smooth.
4. Add the torn chicken pieces, smashed cucumber chunks, and edamame into the bowl with the dressing. Gently fold until everything is coated. Garnish with fresh herbs before serving.
