Chicken Breast

Sunny Days Salad

August 11, 2022
11 Ratings
Photo by sally Uhlmann
  • Prep time 40 minutes
  • Cook time 25 minutes
  • Serves 2 as a main course, 4 as a side
Author Notes

This salad hits all the right notes between tasting green-vibrant, juicy, fresh, sweet, salty, tangy, and meaty. It serves 2 as a main course, 4 as a side salad that pairs brilliantly with vegetarian main courses such as quiches and eggplant- tomato tarts. I have been tweaking this recipe the past few months and encourage you to add your own touches as we all know food is fluid and ever evolving.

I have been in the process of creating a new chapter in my life, which can be daunting at age 73. I moved to Amsterdam in March, 2020, 3 days before Covid lockdown, after 20 years of living in Bozeman, Montana, following the death of my beloved husband of 35 years. During the Summer of 2020, when the EU allowed residents to travel within the EU, I bought a second home in Cortona, Italy. In both countries, I knew no one and did not speak the language. Food, though, has only one language. Is it delicious? Or not?

In Amsterdam, during those shuttered days, I was creating recipes for my website and always had quantities of food I could not eat. So I knocked on neighbors doors and handed them containers of cookies, cakes, breads, stews, soups and salads. Suddenly, I had friends, even the notoriously standoffish Dutch, inviting me to dine once lockdown eased. My life is now marvelously filled with new dear friends gathered around my table. Food is love and it does unite us.

This is a salad I keep returning to this summer as everyone loves it and the components ( dressing, crunchies and chicken) that take time can be prepared well in advance. I suggest grilling chicken for dinner a day or two before serving this salad and throwing on a couple of extra chicken breasts so you have them on hand. You’re going to want to have extra dressing and crunchies as they store well and perk up all sorts of other meals. —sally Uhlmann

What You'll Need
  • Dressing
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 3/4 cup olive oil
  • Crunchies and Salad
  • 1/4 cup hazelnuts or walnuts or pistachios
  • 1/4 cup unseasoned dried bread croutons
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 1 1/2 tablespoons olive oil
  • 6 radishes halved, then thin sliced
  • 1/2 small red onion, halved then thin sliced
  • 2 peeled peaches or nectarines, cubed
  • 2 1/2 ounces firm blue cheese, medium crumbled
  • 2 small skinless, boneless grilled chicken breasts, cubed
  • 1 tablespoon fresh basil, chopped
  • 5 cups arugula
  1. Make dressing by putting all ingredients in a jar, securing the lid, and shaking well. Taste and add more of any ingredient to suit your tastes. Store in the refrigerator for up to 5 days, removing an hour before using.
  2. Make crunchies by placing nuts in a mini blender and pulsing for a few seconds to break up. Add croutons and pulse again until you have small pebbles. Add cumin and coarse salt to nuts.
  3. Heat olive oil in a small skillet. Add nut mixture and toast and toss over medium heat until it is a rich brown, about 4 minutes. Drain on a paper towel place over a small bowl. Can be made up to 4 days in advance and stored at room temperature in an airtight container.
  4. Assemble salad by placing all salad ingredients other than crunchies in a bowl. Toss in 1/3 cup to 1/2 cup of the dressing. Do not overdress. Plate, and sprinkle the top with crunchies, using 1/3 to 1/2 cup total. Serve.
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11 Reviews

[email protected] August 29, 2022
Oh I love a good salad, and this one hits every note. Crunchy, sweet, salty. Every recipe Sally puts out has been amazing. I really love her lamb curry, in her cookbook, “Just Cook With Sally.” It takes 2 days, but worth it! Incredible stuff!
Amanda F. August 15, 2022
I really liked the crunchies and will use them to add texture to other salads.
Kristen August 14, 2022
This amazing salad is a perfect addition to your Summer dinner party. It is colorful and sure to be a favorite of any guest.
Holly O. August 13, 2022
This salad is DIVINE! Delightful mix of flavors and textures, perfect for a summer meal. This one will be a staple for summer entertaining!
LindseyK August 13, 2022
This salad is nothing short of summer perfection. It has sweet, salty, tangy, crunchy goodness. This is always a hit when I make it for company.
Ljackson August 11, 2022
This salad is a crowd pleaser! It’s the perfect balance of flavors and epitomizes summer at its best. Love love love the dressing and all the delicious ingredients that join together in this great dish. It’s a keeper!
Sheryl T. August 11, 2022
A perfect summer salad! Filling and healthy with multiple flavors that cause you to say WOW!
annwilloughby August 11, 2022
Wonderful summer salad for summer evenings on the patio. I used white peaches and it was delicious!
Joyce August 11, 2022
First of all I just want to say I love this website. So many interesting recipes. I was most excited to see one of Sally Uhlmann‘s recipes come up this week. I have her first cookbook “JustCookWith Sally”. She is an amazing chef. I tried the Sunnydays salad and it was delicious. Of course it’s always good to do the chicken the day before as Sally suggest’s as it saves in prep time. I love the mixture of flavors and the crunchiness especially. I also love Sally’s story about being in Amsterdam through most of the pandemic. What a wonderful time to create all of these delicious recipes. This one is a winner. I urge you to try it out. It’s works well for dinner or if you’re having friends for a nice luncheon. It makes it look like you really are the perfect host. Set a pretty table and serve the Sunny Days salad with pride.
sdtilt August 11, 2022
Just the perfect combination of flavors and crunch. Sally does it just right!
Heidi N. August 11, 2022
Sally’s Sunny Days Salad is to die for. Perfect to serve on summer nights. I’ve had the distinct pleasure of Sally’s cooking personally at her home in Cortona Italy. A++++