Chicken Pastrami Salad
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
12 hrs
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Total Time
12 hrs 40 mins
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Servings
4
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Calories
542 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pastrami Salad
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This Chicken Pastrami Salad is loaded with flavor, featuring tender pieces of chicken pastrami, crisp lettuce, and a medley of vibrant veggies. But the real star of the show is the tangy homemade Dijon mustard vinaigrette!
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Ingredients
For the Chicken Pastrami:
- 2 chicken breasts boneless and skinless
- 1 tablespoon sea salt
- 1 liter water
- 1 teaspoon Dijon mustard
- ½ teaspoon ground coriander
- 1 ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon onion powder
- 1 tablespoon avocado oil
For the Salad:
- 1 pound broccoli cut into florets
- 2 cup arugula
- 1 orange medium, peeled and cut into bite-size chunks
- 1 avocado cubed
- ¼ cup raisins
- ¼ red onion thinly sliced
- ⅓ cup kalamata olives
- 1 cup cucumber chopped
- ¼ c almonds chopped
- 4 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoon honey
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, add water and salt. Stir until the salt dissolves and the chicken breast. Place the meat with the brine in the refrigerator and let it macerate for at least 8-12 hours. (You can do this the night before you plan to make this salad)
- Preheat the oven to 480F and line a baking tray with a piece of parchment paper large enough to cover the envelope of the chicken.
- In a small bowl, combine the spices for chicken pastrami: mustard, coriander, paprika, oregano and olive powder.
- Remove chicken from the brine and pat dry with a paper towel. Drizzle the chicken with avocado oil, and rub it with spices.
- Place it in a prepared baking tray and cover it with parchment paper, making sure it’s completely enclosed. Bake for 15 minutes. Turn off the heat and leave the meat in the oven while it cools for about 4 hours. (Do not open the oven doors!)
- Remove chicken pastrami from the oven and thinly slice.
- Add water to a medium pot and bring it to a boil. Add broccoli and cook for 4-5 minutes until tender. Promptly drain and add broccoli to a bowl with ice-cold water to stop cooking and preserve color.
- In a large bowl, combine arugula, orange, avocado, raisins, red onion, olives, cucumber and almonds.
- Add olive oil, mustard, lemon juice, honey, and salt and pepper to a taste in a small bowl or jar. Give it a whisk and drizzle over the vegetables. Mix to combine.
- Divide the salad among 2 plates. Arrange chicken on top of the salad and serve immediately.
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
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- Brining the chicken breasts in a salt water solution will help them stay juicy and tender during the cooking process.
- When making the chicken pastrami, make sure to let the meat marinate in the brining solution for at least 8-12 hours for the best results.
- Cook the broccoli until it's just tender, then immediately transfer it to ice-cold water. This will stop the cooking process and help the broccoli retain its vibrant green color.
- Feel free to customize the salad with your favorite ingredients. This recipe is versatile, so you can add or substitute based on your preference.
- Serve the salad immediately after assembling for the best flavor and texture.
- Chicken pastrami salad can be kept in the refrigerator for up to 3 days. Make sure to assemble it right before serving to avoid letting the salad become too moist due to the dressing.
Nutrition Information
Show Details
Calories
542kcal
(27%)
Carbohydrates
32g
(11%)
Protein
32g
(64%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
23g
Trans Fat
0.02g
Cholesterol
72mg
(24%)
Sodium
2.153mg
(0%)
Potassium
1.361mg
(0%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
1.57IU
(0%)
Vitamin C
132mg
(147%)
Calcium
154mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 2.153mg | 0% |
| Potassium | 1.361mg | 0% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 1.57IU | 0% |
| Vitamin C | 132mg | 147% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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