Chicken salad

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chicken meat, shredded 6 oz
whole grain mustard vinaigrette 1 oz
pine nuts, toasted 1 Tbsp.
currants 1 Tbsp.
dried apricots 1 Tbsp.
Zatar spice 1 tsp.
scallions 1 Tbsp.
lemon aioli 1 oz.
preserved lemon, diced 1 Tbsp.
cilantro, chopped 1 tsp.

To plate and garnish:
flatbread brushed with EVO and Zatar spice 
dried apricots, sliced 
caper raisin emulsion (optional) 
baby arugula as needed  
Meyer oil as needed  

1. Mix chicken, pine nuts, currants, dried apricots, scallions, preserved lemon and cilantro in a bowl.
2. In a separate bowl, mix mustard vinaigrette, Meyer oil and lemon aioli for dressing
3. Brush flatbread with extra virgin olive oil and Zatar spice and top with chicken mixture, a caper raisin emulsion, and arugula
4. Sprinkle dressing on top
5. Serve

Yield: 1 Portion