Is there anything to dislike about chicken salad? Unless you are a vegetarian or vegan, or you don't care for mayonnaise (Amy . . . ), what is there not to love? Tender supple chicken accompanied by a crisp crunch of celery, a little sweetness from the fruit of choice, all brought together by a delicate mayonnaise dressing. Ahhh! Sounds like the perfect lunch or snack to me. I love sandwiches because they deliver the perfect bite and I especially have a thing for loosely filled sandwiches. I'm always looking for more recipes to make that keep well, and are easy to make larger quantities without much more work. This is one of those recipes and I promise it will be a crowd favorite, unless the crowd is vegetarian or hates mayonnaise (Amy . . . ).
Notes: This recipe requires a fair amount of chopping, but it comes together in a cinch. It involves very little to no cooking, depending on what chicken you choose to use. In a pinch, you can always shred chicken from a store-bought rotisserie bird or you can buy prepared chicken meat; however, I would strongly suggest you try the simple poaching method, (recipe below,) to get tender chicken and a delicious broth simultaneously with hardly any extra work. The grapes in this recipe can also be substituted with other fruit such as diced green apple or dried cranberries. I love chicken salad on a croissant because, why not? But, it's also a dream on sliced white bread, a simple roll, or on crackers.
Read More: The Shared Care Package
Time: 20 minutes
Yield: 4 cups
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup mayo
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons chopped parsley
1/3 cup red onion, finely diced
1/2 cup toasted pecans, roughly chopped
3 cups (about 2 pounds) poached chicken, diced (Recipe Below)
1/2 cup celery, small dice
3/4 cups grapes, halved
In a small bowl, make the dressing by combining lemon zest, lemon juice, mayonnaise, salt, black pepper, sugar and parsley. Set aside.
In a large bowl, combine red onion, pecans, chicken, celery, and grapes. Pour dressing over chicken and stir to combine. Taste and adjust for seasoning.
Serve as a sandwich on a roll, croissant or sliced bread; or with crackers as a light side or appetizer.
2 pounds chicken breast (about 3 moderately sized breasts)
1 celery rib
10 parsley stems
1 teaspoon black peppercorns
1 tablespoon salt
Place chicken in a large pot and cover with water by 1 inch. Scatter carrot, celery, onion, parsley stems and peppercorns on top. Season with salt.
Turn heat to medium high and bring the pot to a simmer. Allow to simmer for 3 minutes, then turn off the heat and cover the pot with a tight fitting lid. Set aside and allow chicken to finish cooking in the hot liquid. Leave the chicken to cool in the pot, about 1 hour.
Remove chicken and dice into 1/2 pieces. Strain liquid from vegetables for a beautiful and easy broth.