Master Recipe
Creamy Chicken Salad
serves six
NOTE: In
addition to the parsley leaves, you can flavor the salad with 2
tablespoons of minced fresh tarragon or basil leaves. You can use
leftover meat from a roast chicken, if
desired.
1 recipe Roasted Chicken Breasts for Salad, skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs, cut into small dice
2 medium scallions, white and green parts, minced
3/4 cup mayonnaise
2 tablespoons juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
INSTRUCTIONS:
Mix all ingredients together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
VARIATIONS:
Waldorf Chicken Salad
Follow master recipe, adding 1 large crisp apple, cored and cut into medium dice, and 6 tablespoons chopped toasted walnuts.
Curried Chicken Salad with Raisins and Honey
Follow master recipe, adding 6 tablespoons golden raisins, 2 teaspoons curry powder, and 1 tablespoon honey. Replace parsley with equal amount of cilantro.
Chicken Salad with Hoisin Dressing
Try serving this Asian-style salad on a bed of young spinach leaves with sliced cucumber and radishes or rolled in a flour tortilla with shredded iceberg lettuce or watercress.
Whisk 1/3 cup rice vinegar, 3 tablespoons hoisin sauce, 11/2 tablespoons soy sauce, and 1 tablespoon minced fresh ginger in small bowl. Whisk in 3 tablespoons vegetable oil and 1 tablespoon Asian sesame oil. Follow master recipe, replacing mayonnaise, lemon juice, salt, and pepper with hoisin dressing. If you like, replace parsley with equal amount of cilantro.