Chef salad with a conscience

The hottest thing in culinary right now isn’t a specific ingredient or even a certain cooking method – it’s organics. Whether meats, poultry, seafood, dairy or produce, according to the Organic Trade Association, consumers’ demand for organic, sustainable and local food continues to grow faster than farmers can keep up. The push has also helped bring awareness to national organizations like Slow Food, inspired hundreds of local pop-up produce markets throughout the United States, and spawned countless documentaries and books about local farming and the positive impact it has on a local economy

There are documented health benefits as well. According to recent Rutgers University study, the soil used to grow organic foods has a greater variety of living organisms and trace minerals. Because of this, organic foods are higher in vitamins and minerals than conventionally produced foods and do not contain pesticides, inside or out.

How can you incorporate all of that organic goodness on one plate? We’ve got one word for that: salads.

Farm stand chicken chef’s salad
Serves 2

Ingredients:

2 boneless skinless chicken thighs, poached and shredded
2 tablespoons homemade mayonnaise
1 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
pinch of cracked black pepper
1 small garlic clove, minced
1 cup shredded mustard greens
1/2 cup shredded cabbage
1/2 cup julienned carrots
1/4 cup julienned Applegate Farm Provolone Cheese
1/4 cup julienned Applegate Farm Honey Ham
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/4 teaspoon organic sugar
1/8 teaspoon salt
lemon wedges (optional)

Directions: 

In a large bowl combine chicken, mayonnaise, oregano, salt, pepper and garlic; refrigerate 10 minutes. In a medium bowl combine greens, cabbage, carrots, Provolone, ham, oil, vinegar, sugar and salt; set aside.

Meanwhile, place two salad plates into the refrigerator until well chilled, about 10 minutes. To serve, place half of the slaw in a small mound in the center of the salad plate. Spoon half of the chicken mixture over the slaw. Repeat for the second dish. Serve cold, and if desired with lemon wedges.