Salsa Verde Chicken Salad

Nutrition values are AI-estimated based on ingredients.

• 2 tablespoons chopped parsley
• 2 tablespoons sliced chives
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped dill
• 1 teaspoon finely chopped rosemary
• 1 whole shallot
• 2 tablespoons chopped green olives
• 1 tablespoon sherry vinegar
• 1 tablespoon pomegranate molasses
• 1 teaspoon toasted sesame oil
• ½ cup extra-virgin olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 cup shredded rotisserie chicken
• Handful of Tuscan kale leaves
• ½ fennel bulb
• ½ large tomato
• ½ medium avocado

1. 1Finely chop parsley, chives, cilantro, dill, and rosemary (leaves only).
2. 2Peel and finely mince the shallot. Smash, pit, and roughly chop the green olives.
3. 3In a bowl, combine all chopped herbs, minced shallot, and chopped olives. Add sherry vinegar, pomegranate molasses, toasted sesame oil, and extra-virgin olive oil. Season with salt and pepper and mix well to form the salsa verde.
4. 4Shred or slice the rotisserie chicken. Remove stems and tear Tuscan kale leaves. Thinly slice the fennel bulb. Dice the tomato and avocado.
5. 5In a large bowl, combine the shredded chicken, kale, fennel, tomato, and avocado.
6. 6Dress the chicken and vegetable mixture generously with the prepared salsa verde and toss to combine before serving.

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