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This healthy chicken salad, bursting with fresh herbs and zesty spices, is based on a salad served at the restaurant Kismet in Los Angeles. Chefs Sara Kramer and Sarah Hymanson opened the restaurant with amazing California produce in mind. "People often tell us how delicious the food is, but also how good they feel after eating it, which is definitely what we aim to do," says Kramer. Chili crisp is a savory condiment with bite that's made of a mix of chile oil and crispy seasonings, including dried chile, Sichuan peppercorn and onion. Find it in Asian markets or simply substitute chile oil.

Sara Kramer & Sarah Hymanson
Source: EatingWell Magazine, July/August 2019


Recipe Summary

25 mins
45 mins




Instructions Checklist
  • To prepare chicken & onion: Place chicken and bay leaves in a large saucepan and add water to cover by 1 inch. Bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and simmer until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 25 to 30 minutes. Transfer the chicken to a clean cutting board.

  • Meanwhile, soak onion in ice water for 1 minute; drain and pat dry.

  • To prepare dressing: Whisk oil, lemon juice, chili crisp (or chile oil), sumac, coriander and fennel seeds, cardamom, onion (or garlic) powder, salt and pepper in a large bowl.

  • When the chicken is cool enough to handle, discard the skin and bones and shred the meat. Add the shredded chicken and any accumulated juices to the dressing, along with tomatoes and the onion; toss to coat. Add arugula (or greens), basil, cilantro and mint; toss again. Arrange on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).


To make ahead: Refrigerate dressing (Step 3) for up to 3 days.

Nutrition Facts

261 calories; protein 26g; carbohydrates 5.1g; dietary fiber 1.8g; sugars 2g; fat 14.9g; saturated fat 2.5g; cholesterol 67.7mg; vitamin a iu 1305.8IU; vitamin c 14.1mg; folate 31.6mcg; calcium 60.5mg; iron 2.4mg; magnesium 43.4mg; potassium 422.9mg; sodium 420.5mg.


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