For the salad beds:
Green Summer Salad with Roasted Chicken & Edible Flowers
(4 individual salads)
- 4 cups mixed salad greens including nasturtium leaves
For the salad:
- 1 cup pea pods, sliced lengthwise
- 2 cups roasted or otherwise cooked chicken, shredded
- 1 cup broccoli flowerets, lightly blanched and chilled
- 1 cup cashews
- Nasturtium flowers, at least one per salad
- Chive flowers, enough for a few per salad
- 1 red bell pepper, cut into inch-long slivers
- 1 cup celery, diced
Dressing:
- ½ cup mayonnaise
- ½ cup olive oil
- 1/3 cup lemon juice
- 2 Tb tarragon
- 3 Tb chives
- Salt and pepper to taste
- 1 tsp red pepper flakes, optional
Whisk the salad dressing ingredients together.
Arrange 1 cup each of the greens onto four serving plates.
In a bowl, toss together all of the remaining ingredients (except for the flowers) with the salad dressing. Divide the salad into fourths and place each fourth onto the bed of greens. Arrange your edible flowers on top and serve.
