Sometimes I buy a roast chicken and after I get halfway through it, I’m ready for something different than just hot, roasted chicken.
So I make the rest into chicken salad, and it always seems to disappear quickly—something all cooks love to see. The dark meat has more flavor, so I use both light and dark meat in my chicken salad.
Here’s one that is nice for brunch. You can serve it with salad greens or open-face on bread.
Serves 4-6
- 3 cups cooked chicken, shredded or cut up
- 1/2 cup dried apricots, julienned or dried cranberries
- 1/2 cup chopped fennel or celery
- 1/2 cup sliced snow peas or snap peas
- 1/4 cup sliced almonds, toasted (I like the kind with the skin still on versus blanched)
- 1/2-1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 1/2 teaspoon grated orange rind
Place all the ingredients in a bowl and fold them together to combine. Moisten with more mayonnaise, if you like a creamier chicken salad. Season with salt and fresh ground black pepper to taste. Chill and serve cold.
For more from Gale, check out Chicago’s Famous Foodies Tell All.
Photo: Ben Fink
