Composed Chicken Salad

A composed salad, full of healthful vegetables and protein, dressed with an assertive vinaigrette, and garnished with crunchy nuts. A perfect main course salad, and a delicious platform for leftovers.
Prep Time 20 minutes
Total Time 20 minutes


  • 3 to 4 cups assorted salad greens , choose a few different colors and textures
  • A handful of torn fresh herb leaves , such as flat leaf parsley, basil, mint, tarragon
  • 1/4 cup finely diced red onion
  • 1 1/2 cups diced or shredded , cooked chicken
  • 2 hard cooked eggs , quartered
  • 4 slices smoky bacon , cooked and crumbled
  • 1/3 cup small-diced extra-sharp cheddar cheese
  • 1 cup diced tomatoes (or halved cherry tomatoes)
  • 1/4 cup toasted , sliced almonds, for garnish
  • 2 tablespoons balsamic vinegar
  • 1 generous teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground pepper
  • 6 tablespoons olive oil


  1. In a shallow salad bowl, or on a rimmed serving platter, gently toss together the salad greens, herb leaves, and red onion. Arrange the chicken, eggs, bacon, cheese, and tomatoes atop the greens in an attractive pattern (in strips, concentric circles, diagonally, any way that pleases you. Try to alternate colors and textures.)
  2. In a small bowl, whisk together the vinegar and mustard, with a generous pinch each of salt and pepper. Stream in the olive oil until the dressing is emulsified. Adjust the seasoning to your taste.
  3. Present your artfully arranged composed salad, then drizzle some of the dressing atop, and toss gently. Adjust with additional dressing as desired, a sprinkle of salt and pepper, and top with the toasted almonds. Serve and enjoy!