This Chicken Pastrami Salad is loaded with flavor, featuring tender pieces of chicken pastrami, crisp lettuce, and tons of fresh veggies. But the real star of the show is the tangy homemade Dijon mustard vinaigrette!
Why This Recipe Stands Out
We’re all about easy, healthy, and delicious meals, and this Chicken Pastrami Salad fits the bill. Here’s why we think you’ll love it:
- Flavor: The chicken is packed with the savory, smoky flavors of pastrami, giving this salad a unique and incredible flavor.
- Protein-Packed: With 28 grams of protein per serving, this salad is a great option for a satisfying and filling lunch.
- Make-Ahead: The chicken can be made in advance, making this an easy and convenient meal prep option.
- Nutrient-Dense: This salad is packed with nutrient-dense ingredients like broccoli, arugula, and avocado, making it a super healthy meal.
- Quick and Easy: The recipe is simple and straightforward, making it easy to put together a delicious and healthy meal in no time.
Key Ingredients
- Chicken Breast – We use this as the base of our salad, which we cook using the pastrami method to infuse it with a ton of flavor.
- Broccoli – We then add some fresh broccoli florets for a nice crunch and a hefty dose of vitamins K and C.
- Arugula – This leafy green adds a peppery bite that contrasts beautifully with the other flavors in the salad.
- Orange – We add some fresh orange chunks to bring a pop of citrusy sweetness.
- Avocado – A creamy, ripe avocado is the perfect addition to this salad.
- Kalamata Olives – These briny olives add a salty kick that takes the salad to the next level.
- Almonds – We finish off the salad with some chopped almonds for a bit of crunch.
Substitutions and Variations
This recipe is versatile and there are many ways to make it your own. Here are some of our favorite substitutions and variations:
- Greens: If you’re not a fan of arugula, feel free to substitute it with spinach or kale.
- Protein: You can use turkey pastrami or regular pastrami instead of chicken pastrami. Even grilled chicken or smoked chicken would work well.
- Nuts: If almonds aren’t your thing, try using walnuts, pecans, or sunflower seeds for a nutty crunch.
- Veggies: Feel free to add or substitute vegetables. Bell peppers, cherry tomatoes, or even zucchini would work great in this salad.
- Fruits: Try substituting the orange with another citrus like grapefruit or even with berries.
How to Make Chicken Pastrami Salad
Step 1: In a large bowl, dissolve salt in water and submerge the chicken breast in the brining solution. Refrigerate the chicken in brining solution for 8-12 hours.
Step 2: Combine spices for the pastrami rub in a small bowl. Pat the brined chicken dry and rub it with the spice mixture. Enclose it in parchment paper and bake at 480F for 15 minutes. Let it sit in the oven for 4 hours.
Step 3: In a large bowl, combine arugula, orange, avocado, raisins, red onion, olives, cucumber, and almonds. In a separate bowl, whisk together olive oil, mustard, lemon juice, honey, salt, and pepper.
Step 4: Cook the broccoli in boiling water for 4-5 minutes. Immediately transfer to ice water. When ready to serve, arrange the vegetables on plates, top with sliced chicken pastrami, and drizzle with dressing.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Pastrami Salad
Vegetables
- A simple side salad or a plate of sliced fresh veggies can be a great addition to this dish. They add some extra crunch and freshness to the meal.
- Potatoes are a versatile side that pairs well with most dishes. Consider serving this chicken pastrami salad with some roasted potatoes or a side of mashed potatoes.
Rice and Grains
- For a heartier meal, you can serve this salad with a side of basmati rice or quinoa. These grains will help fill you up and make the meal more substantial.
Soup and Sandwiches
- If you want to enjoy this salad as a light lunch, consider serving it with a cup of soup on the side. A vegetable or chicken soup would both be great options.
- If you’re a fan of pastrami, you can use it in a sandwich. Use the same ingredients as the salad, but swap the greens for bread.
Frequently Asked Questions
Chicken pastrami is a variation of the traditional beef pastrami. Brining chicken breasts make it in a seasoned solution, and then bake until tender. The result is a flavorful, delis-style chicken that can be sliced and used in a variety of dishes, including salads.
While you can certainly use pre-cooked chicken for this salad, I highly recommend making your own chicken pastrami using our simple recipe. The homemade pastrami adds a unique flavor and texture to the salad that you just can’t get from store-bought chicken.
I recommend using Dijon mustard. Its tangy, slightly spicy flavor complements the other spices and gives the chicken a delicious kick. For the salad dressing, you can also use Dijon mustard or any other type of mustard you prefer.
The chicken pastrami is done when it reaches an internal temperature of 165°F (74°C). This usually takes about 15 minutes in the oven. You can also check for doneness by inserting a fork into the thickest part of the chicken. If the juices run clear, it’s ready.
Chicken pastrami salad can be kept in the refrigerator for up to 3 days. Make sure to assemble it right before serving to avoid letting the salad become too moist due to the dressing.
Easy Chicken Pastrami Salad
Ingredients
For the Chicken Pastrami:
- 2 chicken breasts boneless and skinless
- 1 tablespoon sea salt
- 1 liter water
- 1 teaspoon Dijon mustard
- ½ teaspoon ground coriander
- 1 ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon onion powder
- 1 tablespoon avocado oil
For the Salad:
- 1 pound broccoli cut into florets
- 2 cup arugula
- 1 orange medium peeled and cut into bite-size chunks
- 1 avocado cubed
- ¼ cup raisins
- ¼ red onion thinly sliced
- ⅓ cup Kalamata olives
- 1 cup cucumber chopped
- ¼ c almonds chopped
- 4 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoon honey
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, add water and salt. Stir until the salt dissolves and the chicken breast. Place the meat with the brine in the refrigerator and let it macerate for at least 8-12 hours. (You can do this the night before you plan to make this salad)
- Preheat the oven to 480F and line a baking tray with a piece of parchment paper large enough to cover the envelope of the chicken.
- In a small bowl, combine the spices for chicken pastrami: mustard, coriander, paprika, oregano and olive powder.
- Remove chicken from the brine and pat dry with a paper towel. Drizzle the chicken with avocado oil, and rub it with spices.
- Place it in a prepared baking tray and cover it with parchment paper, making sure it’s completely enclosed. Bake for 15 minutes. Turn off the heat and leave the meat in the oven while it cools for about 4 hours. (Do not open the oven doors!)
- Remove chicken pastrami from the oven and thinly slice.
- Add water to a medium pot and bring it to a boil. Add broccoli and cook for 4-5 minutes until tender. Promptly drain and add broccoli to a bowl with ice-cold water to stop cooking and preserve color.
- In a large bowl, combine arugula, orange, avocado, raisins, red onion, olives, cucumber and almonds.
- Add olive oil, mustard, lemon juice, honey, and salt and pepper to a taste in a small bowl or jar. Give it a whisk and drizzle over the vegetables. Mix to combine.
- Divide the salad among 2 plates. Arrange chicken on top of the salad and serve immediately.
Notes
- Brining the chicken breasts in a salt water solution will help them stay juicy and tender during the cooking process.
- When making the chicken pastrami, make sure to let the meat marinate in the brining solution for at least 8-12 hours for the best results.
- Cook the broccoli until it’s just tender, then immediately transfer it to ice-cold water. This will stop the cooking process and help the broccoli retain its vibrant green color.
- Feel free to customize the salad with your favorite ingredients. This recipe is versatile, so you can add or substitute based on your preference.
- Serve the salad immediately after assembling for the best flavor and texture.
- Chicken pastrami salad can be kept in the refrigerator for up to 3 days. Make sure to assemble it right before serving to avoid letting the salad become too moist due to the dressing.
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