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Chicken Salad Charcuterie

By Stephanie Wharton

A chicken salad charcuterie board takes snack and cheese boards to the next level. This build-your-own salad approach is fun enough for a party and basic enough for a weekend dinner. Virtually any amount of toppings can be used. All you need is a large bowl, a charcuterie board with sides, or a charcuterie tray. You’ll also want to nestle a jar with a pourable spout in along the edge to hold the dressing. I decided to serve this DIY chicken salad with homemade potato chips which are lined up along the side of the tray. If you’d rather not make the potato chips, you could slice up a baguette or use croutons instead.

Ingredients for the Potato Chips

  • 2-4 small russet potatoes

  • Avocado oil

  • Sea Salt

Instructions for the Potato Chips

  1. Wash and thinly slice each potato. If you prefer, peel your potato before slicing.

  2. Place the sliced potatoes on a lined baking sheet in a single layer.

  3. Drizzle with avocado oil and sprinkle with sea salt.

  4. Broil at 500 degrees until crispy, about 5 minutes.

Ingredients for the Charcuterie Board

  • Your choice of a mixture of greens. I used a combination of romaine, green leaf, baby kale, and spinach. Have enough to fill the entire bottom of your serving bowl or tray.

  • 1 red and green bell pepper, sliced

  • 1 apple, sliced

  • 1 rotisserie chicken, meat removed and shredded

  • 6-8 radishes, thinly sliced

  • 1 cup cherry tomatoes, quartered

  • 1 lemon, quartered

  • 1 bottle of ranch dressing (I used Sir Kensington’s brand)

  • Pre-made homemade potato chips

Instructions for the Charcuterie Board

  1. If desired, line your bowl or tray with parchment paper. Place the salad dressing in a pourable jar. If using a tray or board, place the jar near the bottom edge. If using a bowl, place off to the side.

  2. Start by placing all the greens in the bottom with the potato chips lined up on the far left or right.Add the remaining ingredients in columns or rows to match the direction of the chips. Add the quartered lemon to the edge of the dish and squeeze over the top prior to serving.

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