This recipe was a huge hit at Sea Shell Cellars‘ event this weekend in the Golden State. Please feel free to try it and submit comments below for any substitutions or additions you made. I’m excited to hear what you create of this stunning idea.

Ingredients

Salad:
1 Rotisserie chicken, shredded or cubed
2-3 celery ribs, chopped
4-5 green onions, chopped
1/2 c dried cranberries, chopped
1/2 c sunflower seeds (roasted and salted)
13 red grapes
1/4 c poppy seeds

Liquid Gold Dressing:
1 T apple cider vinegar
1 T lemon juice with grated zest
1 T Sea Shell Cellars Grenache Rose wine
3 – 5 T mayonnaise (or as much as it takes to make it a creamy salad dressing; I like thick dressing)
2 t Dijon mustard (as needed for thickness; can sub horseradish)
1/2 t garlic powder
1/2 t onion powder
1/2 t mustard powder
1/2 t celery salt

Directions

1. Shred or chop chicken. Add to salad bowl and toss with all other salad ingredients.

2. Whisk all dressing ingredients, taste and adjust as needed.

3. Toss salad in dressing and top with bacon and your choice of crispy salty nuts.

*Optionally, add 1/4 t cayenne pepper plus 1 T pickled jalapenos to the dressing and blend in a blender for a hint of spice.