Warm Chicken Salad - Rachael Ray In Season

Warm Chicken Salad

Warm Chicken Salad
  • 6Servings


  • 1/4 cup heavy cream
  • 1/4 cup chicken broth
  • 3 tablespoons grainy mustard
  • 1 tablespoon honey
  • 1 1/2 cups Pulled Chicken
  • 5 ounces arugula
  • 2 belgian endives, thinly sliced crosswise
  • Salt and pepper
  • 1/4 cup sliced almonds, toasted


In small saucepan, whisk together cream, broth, mustard and honey; bring to boil over medium-high heat. Add chicken and cook, stirring, 1 to 2 minutes to heat through. Combine arugula and endive in salad bowl. Add chicken mixture and toss; season with salt and pepper. Top with almonds.