Serafina Chicken Salad with Sun Dried Tomatoes

Serafina Chicken Salad with sun dried tomatoes and golden raisins. This is my copycat version using my Basil Arugula Pesto. Super delicious and so easy to make! I hope you try it!

Last week we were in NYC and Madeline and I had dinner at Serafina in the Tribeca area. I had the SERAFINA CHICKEN SALAD and loved it! I knew I had to try and re-create it at home. It comes with free range chicken breast, romaine, mesclun, sun dried tomatoes, raisins, pine nuts and pesto dressing. Traditionally, a mesclun blend includes arugula, chervil, oak leaf, and mâche. It can also be made of a combination of different greens including dandelion greens, frisée, endive, baby spinach, collard greens, mustard greens, radicchio, kale, and more. I just got a bag of arugula and added that.

Often times when I attempt to re-create a dish or meal I’ve had I make additions and try to put my own twist on the dish.

Serafina Chicken Salad with Sun Dried Tomatoes

If you’ve been following my recipes for a while, you may know that I love texture, flavor and color. I added fresh cherry tomatoes in addition to the sun dried tomatoes, my pickled red onions and chopped pecans. You can make the salad as Serafina makes it or you can add my additions. Let me know if you try this!

Print Recipe

Serafina Chicken Salad with Sun Dried Tomatoes

I made the chicken and pesto beforehand. See the links below (in the recipe notes) for the recipes.

You may wonder why I add 2 types of tomatoes and 2 types of nuts. I love the freshness the cherry tomatoes add and I also love both the toasted pine nuts and chopped pecans for flavor and texture. Feel free to just add one of each.

Prep Time25 minutes mins

Total Time25 minutes mins

Servings: 4

Author: hipfoodiemom

1x2x3x

Ingredients

• 4 to 5 cups Romaine lettuce chopped or shredded
• 1 to 2 cups arugula or mesclun greens chopped
• 3 large cooked roasted chicken breasts cubed
• 1/4 cup sun dried tomatoes chopped
• 1/4 cup fresh cherry tomatoes sliced in half, optional (adding for freshness)
• 1/4 to 1/2 cup golden raisins
• 1/4 to 1/2 cup pickled red onions chopped, recipe down below
• 1/4 cup toasted pine nuts
• 1/3 cup chopped pecans optional
• 1 to 2 cups basil and arugula pesto recipe link down below

Instructions

• You can find recipe links and instruction for the chicken, pickled red onions and the pesto down below. Once you have everything cooked and prepped and chopped, combine together in a large mixing bowl. Add the pesto (start with a little) and mix together until everything is coated in the pesto. Add as little or as much as you want. Taste and adjust anything as needed.
• Divide into bowls and garnish with more pine nuts and chopped pecans if desired. Serve and enjoy!

Notes

For the chicken: You can make my whole roast chicken, my skillet roast chicken, you can marinate your chicken and pan fry, or you can cook your chicken breast (from frozen) in a pressure cooker or instant pot. 

Click here for my Basil + Arugula Pesto recipe.

Click here for my Quick Pickled Red onions recipe.