Deconstructed Chicken Salad

June 05, 2019

Recipe by Local Roots recipe contributor, Netanya Rommel, @netanyar 

I loved chicken salad sandwiches as a kid and this is my grown-up version. A herby-lemony dressing, crunchy radishes, red butter lettuce and pickled rhubarb...there's nothing better! 


1/4 cup buttermilk 

1 cup mayo 

Fresh herbs (dill, mint, basil) 

Lemon, to taste 

Butter lettuce

Few slices of roast chicken 

Radish and turnips, thinly sliced 

1/4 cup walnuts, chopped 

Salt & Pepper, to taste 

Pickled rhubarb


1. In a food processor or blender, combine buttermilk and fresh herbs. Blend until herbs are fully incorporated. Add mayo and blend again. Season with salt, pepper and lemon. 

2. Arrange lettuce on a plate. Drizzle with the dressing. Arrange radishes, turnips, chicken and pickled rhubarb on top of the lettuce. Drizzle with dressing again and add walnuts, a squeeze of lemon and season more salt and pepper.  

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