Do you have leftover chicken that you don’t want to go to waste? This recipe you can use leftover chicken both white and dark meat or cook a couple of large breast and treat yourself to a delightful salad that can be served on a bed of crisp lettuce, or on a toasted french roll. This recipe is a tried and true favorite of mine, as I don’t care for using fruit such as diced apples or cranberries in my chicken salad. However if you’re a fan then throw in a 1/4 to 1/2 cup of your favorite fruit, or add chopped nuts, for another layer of flavor and texture.
If you prefer to add nuts make sure before you chop them, you toast them first. Yes, toast before you chop. Why toast walnuts, or any nuts for that matter? When you toast walnuts you enhance their sweet nutty flavor. This rule applies to all nuts. and it is very easy to do. there are two methods. you can dry toast them on a non stick skillet over a medium high heat for about 3-5 minutes. Or spread nuts on a parchment lined sheet tray, and place in a preheated oven at 400 degrees for about 5-7 minutes. Once you start to smell the sweet, nutty aroma they are done. Just don’t leave the kitchen, as all it takes is a few seconds to scotch leaving a burnt and bitter taste.
This is a dairy based salad so remember if you make this dish for a potluck or picnic that you keep the salad properly chilled.
2-3 pounds cooked chicken, shredded all bones, skin, fat removed.
2 small or 1 large carrot, grated.
3 celery stalks, diced small
1 celery hearts, chopped fine. (center of bunch of celery)
1 bunch green onion sliced thin
1/2 large red onion, diced small
1/2 cup chopped toasted walnuts
1/2 – 3/4 cup mayonnaise
3 Tbsp Champagne Vinegar
Salt & Pepper to taste.
Using fresh cooked or leftover chicken, make sure to remove all skin, bones and any excess fat and then shred and put aside.
Grate carrots, chop celery and remaining vegetables.
Add champagne vinegar and mix well. Add mayonnaise, again mix all ingredients, and add salt and pepper to taste.
Chill, serve and enjoy!
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