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Refreshing, delightful, light but satisfying, this Chicken Salad with Sea Buckthorn Dressing is a perfect way to enjoy your warm days!
This post originally appeared in May 2016. I have updated the pictures while the text remains the same. I have also edited the recipe by adding another way of making the dressing. This time, I used the second way with mango. Delish!
I know – you’ve been waiting for my lovely salads for a long time. And, finally, with these hot days, I am going to share with some fantastic spring/summer recipes. Let’s start with this elegant Chicken Salad with Sea Buckthorn Dressing.
Please forgive me for being a bit short of words today – I have a few things to share with you, but I do not have any strength to do that. Next time, ok?
There’s one thing I’d love to mention today. I am honored to have my recipe being included in a Buzzfeed Roundup featuring the dishes made with edible flowers. Indeed, last year I was incorporating edible flowers in many dishes. This year I
ordered asked my husband to grow more, more lovely edible flowers. While last summer we had only the pansies of two colors, pale yellow and dark blue, this time I anticipate much more colors (If Andrey does not screw the flowers:)
Let me remind you some ideas how to use edible flowers.
Cherry Chicken Smoked Mozzarella Salad
Pears, Walnuts and Pansies Salad
Peach Hamon Salad with Daiquiri Dressing
Nectarine Salad with Wine Dressing
Blackberry Lavender Pasta
Mascarpone Apricot Lavender Crepe Cake
You see, dozens, dozens of options.
Yup, I didn’t decorate this Chicken Salad with Sea Buckthorn Dressing with flowers cause I need to give them some time to grow yet. But I will be doing this soon. A few words about this salad. It could have been called a Chicken Papaya Avocado Salad with Sea Buckthorn Dressing, but as you know, the Internet does not like such long names;) In fact, the combo of pan seared chicken, velvety avocado, and sweet and juicy papaya is simply amazing!
Besides, I had some frozen buckthorn berries, and I decided to incorporate them as well making this lovely and bright dressing. Sea buckthorns are delicious, yet with quite a specific flavor, berries packed with vitamins. They are actively used in medicine, for instance, as an anti-inflammatory treatment. If you find sea buckthorn oil – grab and use it for a massage!
If you aren’t familiar with these bright orange berries, well, you should give them a try. Or even better, make this lovely summer salad and drizzle it with this bright dressing!
In fact, have you ever tried sea buckthorn?
Chicken Salad with Sea Buckthorn Dressing
- 2 medium/large chicken breasts, slightly hammered
- 1 tablespoon salted butter
- 1/2 tablespoon olive oil
- salt, to taste
- 1 teaspoon pink peppercorns, crushed
- 2-3 handfuls of greens
- 1 ripe papaya, peeled and cubed
- 1 large avocado, cored, peeled, and cubed
Dressing (1st way):
- 2 cups frozen sea buckthorns
- 2 cups water
- 1-1,5 teaspoons corn starch
Dressing (2st way):
- 1 cup sea bucktorns (frozen) + 1/2 water
- 2 small/1 large mango, peeled ans cubed
- a bit of powdered sugar
- In a frying pan melt the butter with the olive oil over medium heat until it's foaming. Place the chicken in the pan and slightly press the breast with a spatula, for one minute. Now you should carefully spoon out the foaming butter and pour it over the top of the breast. Keep on doing this regularly (every 10-15 seconds) which prevents your chicken breast from drying out and helps to cook through since we cook it only on one side. Season with the salt and pink peppercorn. Slice.
Dressing 1st Way:
- In little saucepan combine the sea bucktorns and water. Bring to a boil and simmer for a few minutes. Strain the berries to get as much juice as possible + add some liquid from the saucepan - we need about 2 cups of liquid. Return to the saucepan at medium heat.
- In a little bowl mix the starch with a little cold water until smooth. Incorporate the dissolved starch constantly stirring with a whisk. Bring to a boil and cook 1 minute to thicken. If the sauce is too tart to for your taste, add 1 teaspoon of powdered sugar. Off heat and let it cool.
Dressing 2nd Way:
- In a little pot combine the frozen berries and water and bring to a boil. Decrease heat and simmer for about 5 minutes. Strain the berries strain through a sieve to get as much juice as possible. Place the mangoes in a blender and pulse 10 seconds. Add about 1/4 - 1/3 of the juice and a pinch of powdered sugar. Pulse for another 15-20 seconds until smooth. Add a bit of the juice more if needed to get the desired consistency.
- Serve the salad drizzled it over with the dressing.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.