1...2...3 Steps to Chef Shoop's Health Conscious Chicken Salad

April 20, 10:58 AMOrganic Food ExaminerNatalie Rotunda

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For a delicious, healthy lunch or light summer supper, here’s a meal you’ll serve again and again to family or friends. Our thanks to Chef Jack Shoop for providing another recipe from his recipe files. The Executive Chef is part of the multidisciplinary team at Cancer Treatment Centers of America (CTCA) in Philadelphia, which provides patients with advanced and complex cancer a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.

Health Conscious Chicken Salad

Serves 4-6

1 ¼ lbs chicken breast, cooked and diced
1 cup pecans, toasted and chopped
¼ cup sundried cranberries
¼ cup dried apricots, diced
1/3 cup dried papaya, diced
2 celery ribs, diced
½ cup Vidalia onion, diced
¼ cup carrot, diced
½ cup Granny Smith apple, diced
1 Tbsp tarragon, chopped
1 Tbsp cilantro, chopped
¼ cup orange juice, freshly squeezed
¼ cup aged Balsamic vinegar
¾ cup extra virgin olive oil
Arugula
Sea salt and pepper

1. Place all of the ingredients except the orange juice, balsamic vinegar and the olive oil in a bowl and blend all of the ingredients thoroughly.
2. Whip together the olive oil, vinegar and orange juice until frothy and pour over chicken salad and season with sea salt and pepper to taste.
3. Spoon chicken salad onto a bed of arugula and serve on a chilled plate.