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Salamagundy Salad

Salamagundy Salad

Salamagundy means a collection of ingredients in case of a salad. Here we have chicken, anchovies eggs etc mixed into one delicious salad

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 servings15

Ingredients

  • 1 chicken Roasted, cut into bite size pcs
  • 6 eggs hard boiled, peeled separately chop the whites and yolks
  • 2 oz anchovies, cut into small dice
  • 2 preserved Lemons Juice removed and reserved cut into juliennes
  • 2/3 cup sweet pickle chips
  • 3-6 oz Arugula
  • 6 oz baby spinach

Salad Dressing

  • 6 oz lemon Juice, use some from the preserved lemons
  • 6 oz extra virgin olive oil
  • 1 tsp dijon Mustard
  • 1/2 tsp salt
  • f freshly ground pepper

Instructions

Dressing

  1. Whisk the oil, salt, mustard and pepper along with the lemon juice together until completely emulsified. 

Salad

  1. Place the chicken in  layer at the bottom of a mason jar. You will need multiple mason jars to use all the chicken and salad ingredients

  2. Add in the egg  yolks, then the egg whites, anchovies, lemon juliennes, pickles and then top with the greens.

  3. If not serving immediately, screw on the lid and refrigerate. 

  4. To serve, add in the dressing over the top of the salad.

Recipe Notes

The recipe uses a precooked chicken. You can use a rotisserie chicken from the grocery store or a leftover poached or baked chicken. 

The time to make this recipe only includes time to cook the eggs. I cooked the eggs in my pressure cooker. Your total time will vary .