Chicken Salad Veronique

The chicken salad Veronique offers a twist on the traditional chicken salad with the grape-pecan chicken salad over Texas field greens, avocado, grilled carrots and yellow squash tossed in a champagne-chive Dijon vinaigrette and garnished with fried onions.

Chicken Salad Veronique with Riverwalk3

Salad Ingredients
  • 4 ½ ounces chicken salad
  • ¼ cup grapes, cut in half
  • 1 ½ ounces field greens (spring mix)
  • ¼ large carrot, grilled
  • ¼ yellow squash, grilled
  • 1 avocado, fanned
  • 1 fried onion
Dressing Ingredients
  • 3 ounces champagne
  • 1 ounce olive oil
  • Pinch of chopped chives (to taste)
  • 1 tsp Dijon mustard
Fried Onion Ingredients
  • ¼ onion
  • Worcestershire sauce
  • Season flour (salt, pepper, and granulated garlic)
Fried Onion Directions
  1. Slice ¼ of an onion into thin slices.
  2. Marinate onion slices in Worcestershire sauce for 5 minutes, then drain.
  3. Dip onion slices in seasoned flour (salt, pepper, and granulated garlic). Shake off excess flour and fry. Place on top of Veronique salad.
Plating Veronique Salad
  1. Slice carrots and yellow squash and rub with butter, salt and pepper. Grill until tender. Place grilled vegetables on plate in a circular pattern.
  2. Combine dressing ingredients and toss vinaigrette with field greens. Place field greens salad atop grilled vegetables.
  3. Mix ¼ cup grapes with chicken salad. Place Veronique chicken salad atop the field greens salad.
  4. Garnish with fanned avocado and fried onion.