227. Chicken Salad is a year round salad that is simple to make but so satisfying in taste. But everyone makes their Chicken Salad different.
My sweet friend taught me a great trick when making Chicken Salad. She always uses a store bought roasted chicken. She also will make her own oven roaster when she has time, but she prefers the little rotisserie chickens.
So when you pick one up it is smart to refrigerate it over night. Then peel the skin back and begin to pull the meat off the bones.
I prefer to tear the chicken over cutting it. Your finished salad will have a more organic, homemade appearance rather than the perfectly uniformed chunks.
After you have torn all the meat away from the bones go through the meat to make sure the size of each chunk is not too large.
You will garner 4 whole cups of chicken from one rotisserie chicken.
For this particular Chicken Salad I like to have a savory/sweet flavor combination. I then chop up a sort of "mirepoix" of 2 stalks celery with leaf tops, 1 small onion, dried cranberries, 1/4 cup fresh Italian parsley and 1/4 cup walnuts.
For this particular Chicken Salad I like to have a savory/sweet flavor combination. I then chop up a sort of "mirepoix" of 2 stalks celery with leaf tops, 1 small onion, dried cranberries, 1/4 cup fresh Italian parsley and 1/4 cup walnuts.
Place the chopped mix into a large bowl and then add the 4 cups chicken.
To this add 1 cup mayo, kosher salt, cracked pepper and a dash of sugar. I like to refrigerate overnight and serve with fresh bread for sandwiches or place in a bowl to serve with crackers or flatbread. This particular recipe is dynamite with the Rosemary and Olive oil Triscuit Crackers.
This recipe is beautiful in the summer but also so nice to serve at Christmas time with the red and green bits.
Delicious!
"Obstacles are those frightful things you see when you take your eyes off your goal."
~Henry Ford
