Sunday, December 18, 2011

Chicken Salad with Potato Salad

Leftover chicken is always a likely ingredient in our house as we regularly roast a whole chicken for a dinner and can only get through a wing and a leg for a meal. Once we have the second wing and leg for a subsequent weeknight dinner, the breasts remain. Sometimes I'll make a chicken hash if we also have potatoes, other times I make a chicken salad to use as weeknight sandwiches for dinner. This time was a salad which I paired with a homemade mayonnaise potato salad. There's a fair overlap on these two dishes, at least the recipes I used for this dinner but worth noting nonetheless as either one would suffice as a component for a light meal.
Although we usually go to Acme for bread, we really prefer the sourdough panini bread from Semifreddi for sandwiches and used it here. 
Here are the recipes I used; feel free to riff off of what you like for yourself if you use any of either.



Chicken Salad

Ingredients:
salt
ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
3-4 cups chopped cooked chicken breasts
1 celery stalk diced
1/2 cup dried cranberries
1/2 cup salted cashews
two sandwich loafs
mayonnaise and mustard for spreading on the bread
lettuce and tomato (optional)

Directions:
In one bowl, combine mayonnaise, black pepper, garlic powder, celery seeds and salt into a dressing. 
In a second bowl combine the chopped chicken, celery, cranberries, and cashews. Pour the mayo mix over the contents of the bowl with the chicken and combine well. Use for the sandwiches with optional lettuce, tomato, and spreads. I like to toast the bread first, my wife does not; works great either way.


Potato Salad

Ingredients:
1 pound fingerling potatoes
1 teaspoon salt
1 teaspoon white pepper crushed
3 hard-boiled eggs (chopped)
1 cup diced celery
2 tablespoons chopped parsley
1 tablespoon chopped cornichons
1 tablespoon yellow mustard
1/2 cup mayonnaise

Directions:
Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour.

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