Classic Hat Shaped Salad Recipe
Prep Time: 30 minutes | Chill Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8
Ingredients
- 3 cups shredded rotisserie chicken
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 stalks celery (finely diced)
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Instructions
- Make the base filling: Combine shredded chicken, mayo, Greek yogurt, Dijon mustard, celery, and lemon juice in a large bowl. Season generously with salt and pepper. Mix until everything is evenly coated. Taste and adjust seasoning. The mixture should hold together when pressed but not feel wet or soupy.
- Mold the crown: Line a 6-cup mixing bowl with plastic wrap, leaving several inches of overhang on all sides. Pack the chicken salad firmly into the bowl, pressing it down with the back of a large spoon to eliminate any air pockets. Fold the plastic wrap over the top. Refrigerate for at least 45 minutes, or up to overnight.
- Prep your vegetables: While the crown chills, halve the cherry tomatoes, shred the carrots, slice the cucumber and radishes, dice the bell peppers, and quarter the hard-boiled eggs. Store each separately until ready to assemble.
- Prepare the serving platter: Choose a large round platter at least 12-14 inches across. This gives you room for a generous brim. Place it in the refrigerator to chill while you prepare the lettuce.
- Unmold the crown: Remove the bowl from the refrigerator. Place your chilled serving platter face-down directly on top of the bowl. Holding both firmly, flip them together in one confident motion. Lift the bowl away slowly. Peel off the plastic wrap. If the dome looks a little rough on the surface, smooth it gently with a damp rubber spatula.
- Build the brim: Fan the largest romaine leaves in a circular pattern around the base of the dome, tucking the stem ends under the crown so the leafy tips point outward. Overlap them slightly so no plate shows through. Scatter thin red onion rings over the brim.
- Layer the vegetables: Starting at the bottom edge of the dome and working upward, press shredded carrots around the lower third. Add a ring of cucumber slices above that. Then a band of diced bell peppers. Arrange radish slices and halved cherry tomatoes in the upper section of the crown. Place quartered eggs around the base of the brim for visual framing.
- Crown the top: Arrange croutons at the very peak of the dome. Tuck in a few sprigs of fresh dill or parsley for color. This is the moment where it really starts to look like a hat.
- Make and add dressing: Whisk together olive oil, apple cider vinegar, honey, and garlic powder in a small bowl. Season with salt and pepper. Drizzle lightly over the brim and vegetables right before serving. Don't drizzle it on too early or the lettuce will wilt.
- Serve immediately or refrigerate loosely covered with a tent of plastic wrap for up to 2 hours before serving. Bring to the table whole and let the reaction happen. It's worth every single step.
Notes
💡 Pro Tips:
Always line your mold bowl with plastic wrap before packing the filling. It's the single biggest thing that makes unmolding clean and stress-free.
If your base filling feels too wet, stir in 2-3 tablespoons of plain breadcrumbs. They absorb excess moisture without changing the flavor.
Chill your serving platter before unmolding. A cold plate helps the dome hold its shape the moment it lands.
For a gluten-free crown, swap croutons for toasted pepitas or sunflower seeds. They look beautiful and grip the surface even better.
Assemble vegetable layers from bottom to top, always. Starting at the top and working down causes earlier layers to shift and slide.
Always line your mold bowl with plastic wrap before packing the filling. It's the single biggest thing that makes unmolding clean and stress-free.
If your base filling feels too wet, stir in 2-3 tablespoons of plain breadcrumbs. They absorb excess moisture without changing the flavor.
Chill your serving platter before unmolding. A cold plate helps the dome hold its shape the moment it lands.
For a gluten-free crown, swap croutons for toasted pepitas or sunflower seeds. They look beautiful and grip the surface even better.
Assemble vegetable layers from bottom to top, always. Starting at the top and working down causes earlier layers to shift and slide.
Nutrition
Calories: 285kcalCarbohydrates: 12gProtein: 22gFat: 16gSodium: 380mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!