Freds Chopped Chicken Salad

Makes 4 to 6 servings

For the dressing

1⁄4 cup balsamic vinegar 1⁄4 cup Dijon mustard 1⁄4 cup low-sodium soy sauce 1 teaspoon kosher salt

1⁄2 tsp freshly ground black pepper 1 cup extra-virgin olive oil

1 to 2 tablespoons sugar

For the salad

1 ripe pear, cored and cut into 1-inch chunks

1 tbsp fresh lemon juice

4 ounces salad blend (that does not include romaine lettuce; see headnote) 1 cup string beans, blanched and cut into 1-inch pieces (see NOTE)

1 cup cherry tomatoes, each cut in half

1⁄2 cup minced onion

Flesh of 2 ripe avocados, cut into 1-inch chunks

3 1⁄2 cups cooked chicken, from one roast chicken

For the dressing: Combine the vinegar, mustard, soy sauce, kosher salt and pepper

in a blender; purée for about 30 seconds. On low speed, slowly drizzle in the oil to form an emulsified dressing. Taste and add the sugar, as needed. The yield is 1½ cups.

For the salad: Sprinkle the pear with lemon juice in a mixing bowl; this will keep the fruit from turning brown. Add greens, the green beans, tomatoes, onion, avocado and half of the chicken. Add ¾ cup of the dressing and toss to make sure everything is lightly coated, adding more dressing, as needed.

Divide the mixture among individual plates, distributing it equally. Top each portion with the rest of the chicken and serve right away, passing the remaining dressing at the table.

NOTE: To blanch the green beans, boil a pot of water over high heat. Add a pinch of salt and then the beans; cook for 30 seconds, then drain and immediately transfer them to a bowl of water and ice cubes. When cool, drain and pat dry.

Per serving (based on 6, using 1 cup

dressing): 490 calories, 27 grams protein, 15 g carbohydrates, 37 g fat, 6 g saturated fat, 70 milligrams cholesterol, 590 mg sodium, 5 g dietary fibre, 7 g sugar

Adapted from “The Freds at Barneys New York Cookbook,” by Mark Strausman and Susan Littlefield (Grand Central Life & Style, 2018).