Chicken Salad | James Beard Foundation

Ingredients

• 2/3 cup cider vinegar
• 1/3 cup water
• 1 tablespoon honey
• Stems from 2 to 3 heads of broccoli, peeled
• 1 cup leftover herbs, chopped
• 1 cup extra-virgin olive oil
• Juice and zest of 2 lemons
• 1 clove garlic, grated on a Microplane
• 1 shallot, finely minced
• 1 teaspoon chile flakes
• 2 cups pulled leftover chicken meat
• 1 cup Tuscan kale, minced
• 1 cup pickled broccoli stems, cut into 1/4-inch brunoise
• 2 stalks celery, cut into 1/4-inch thick pieces
• 1 carrot, cut into 1/4-inch pieces
• 1 cucumber, diced
• 1/4 cup walnuts, chopped
• Sea salt and freshly ground black pepper
• 1 cup salsa verde