I always cheat a bit when making chicken salad-- I start with one of those rotisserie chickens from the supermarket -- you can get them anywhere, and they are quite delicious.
Peel all the meat off the bones (white and dark meat) and cut into small cubes and place in a large bowl for mixing.
Into that bowl, also add:
2-3 heaping tablespoons of mayonaise (I don't like chicken salad that is overly mayonaisey, but if you prefer more, feel free to add more mayo)
Slash of apple cider vinegar (or red wine vinegar but NOT balsamic -- that's too overpowering)
1/2 tsp. fresh cracked black pepper
1/2 tsp. kosher salt (don't overdo the salt -- the precooked chicken already has a fair amount of salt in it)
1 tsp. tarragon
1/4 red onion and 1 stalk of celery, diced into small pieces (you can omit both or one of these if they are not to your taste)
Mix together and let it sit at least an hour before serving, so the flavors all have a chance to meld.
Serve on bread, rolls, croissants, or just on top of a salad.
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