Saturday, April 14, 2012

Chicken Salad

When we reach night 3 (second leftover night) of our typical whole roast chicken cycle, we alternate between Chicken Hash and this, a chicken salad using the leftover breast meat in a salad to be served on sandwiches. This recipe is based on one I found online a long time ago, I have no memory of where it was and I've updated it enough since then that it's effectively become my own. Our favorite breads to use for the sandwiches are Semi-Freddi's Dutch Crunch and Sourdough Panini with seeds.

Pink Lady apple, red onion, celery
 Breast chicken meat picked off the bones
 Mixture of the dry ingredients
 Combining the dressing ingredientss
 Final mix of the ingredients

Breast meat of a whole cooked chicken picked off the bones and chopped
1/4 cup raisins
1/4 cup dried cranberries chopped
1 stalk celery diced
Half of a medium red onion diced
1 apple peeled, cored, and diced
1/4 cup chopped walnuts
1/2 cup mayonnaise (I use homemade)
Juice of 2 lemons
1 teaspoon curry powder
1 teaspoon Kosher salt
1/2 teaspoon Fresh-cracked black pepper
Sweet smoked paprika to taste

Prepare then combine the chicken, raisins, cranberries, celery, red onion, apple, and walnuts in a large bowl. Separately in a medium bowl, combine the mayonnaise. lemon juice, and the seasonings into a smooth dressing. Add the dressing to the bowl with the dry ingredients and mix well into a salad.
Serve on bread or rolls, toasted or not, with optional mayo and/or mustard with cleaned and dried lettuce leaves.

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