Summer Chicken Salad with Blackberries, Sugar Snaps, and Candied Hazelnuts with Turmeric Vinaigrette

Succulent turmeric-brushed rooster morsels, salted-caramelized hazelnuts, sugar snaps, and blackberries create an thrilling mélange of dazzling colours, layered tastes, and satisfying textures. The colourful French dressing of tahini, hazelnut oil, turmeric, orange juice, and Aleppo pepper tie all of them collectively.

See different associated recipes in Turmeric—A Golden Alternative

Yield: four servings
Prep time: 20 minutes
Shelf life: finest in 1 day; French dressing may be refrigerated for three to four days


French dressing   
2 ½ ounces tahini
2 ounces recent orange juice
1 ounce hazelnut oil
½ teaspoon floor turmeric
⅛ to ¼ teaspoon Aleppo or Piment d’Espelette pepper
three to four tablespoons water
Salt and freshly floor black pepper

6 cups area greens
three ounces endive, thinly sliced
2 ½ ounces sugar
1 tablespoon water
1 ½ ounces roasted blanched hazelnuts
⅛ teaspoon salt

1 teaspoon canola oil
¾ pound boneless, skinless rooster thighs, lower into 1-inch cubes, blotted dry
¼ teaspoon floor turmeric
Salt and freshly floor black pepper
four ounces blackberries
four ounces sugar snap peas, strings eliminated, blanched, and sliced diagonally into thirds
2 ounces thinly sliced pink onion
1 ounce snipped chives or finely chopped tarragon


  1. For the French dressing: In a small bowl, whisk collectively the tahini, orange juice, hazelnut oil, turmeric, and Aleppo pepper. Add the three tablespoons of water and whisk till clean, including the remaining water if wanted. Season to style with salt and pepper. Put aside.
  2. In a small saucepan or skillet, mix the sugar and water, deliver to a boil, and cook dinner till the sugar has melted and turned a wealthy amber colour. Cut back the warmth to a simmer, add the hazelnuts and salt, and swirl for about 1 minute till the hazelnuts are evenly coated. Take away with a slotted spoon to a bit of parchment and, utilizing two forks, separate the nuts and allow them to cool. Put aside
  3. Make the salad: In a big bowl, mix the sector greens and endive.
  4. In a heavy skillet, warmth the oil over medium-high warmth till scorching. Add the rooster and sauté till simply cooked by way of, turning to cook dinner all sides. Flip off the warmth, sprinkle on the turmeric, and switch to coat all evenly. Season with salt and pepper. When cool, add to the bowl with the sector greens, together with the blackberries, sugar snaps, onion, and hazelnuts. Drizzle on the chives or tarragon. 
  5. Add the dressing, toss, and style to regulate the salt and pepper. Or serve the dressing on the aspect.

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