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I just made the best chicken salad from leftovers

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  • Eric Eto Nov 9, 2004 10:36 AM
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I had leftover chicken from Casa de Pollo Peruano (a Peruvian chicken joint in Queens, NY) and decided to make chicken salad for sandwiches the next day. I added the usual salt, pepper, mayo (I use Japanese Kewpie mayo), and mustard (Maille dijon), but it was missing something. Then I remembered that I had a small container of the Armenian garlic sauce from El Manara (an Egyptian/Armenian counter in Astoria) the same exact garlic sauce that you get at Zankou Chicken in LA. After mixing a half a teaspoon of it into my chicken salad, I was floored with the result. The spices from the Peruvian chicken and the garlic sauce just put this chicken salad over the top. The only thing I can think of that might make this even better is if I got chicken from Pollo a la Brasa in LA where the chicken comes out with a smoky aroma from the wood they use.

This might only apply for people in LA and NY as these are the only places I think I can get this combination of ingredients.

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  1. Ooh, ooh, fantastic. I was just thinking about getting a whole chicken from Zankou tonight so I could have leftovers. I'll get extra garlic paste (of course) and throw some of that in. I also have a nice spicy mustard from Trader Joe's (sweet & hot, I think) that would be great. Thanks for the idea!

    1. I love that kind of culinary serendipity!! I love chicken salad and have often used random chicken leftovers for this purpose. I know what you mean about that smoky flavor, and although you may decide to not mess w/ a good thing, adding some cumin and/or curry next time might give it that smoky kick.

      1. —and, leftover fried chicken, boned, chopped or shredded makes good chicken salad, too.

        1 Reply
        1. re: Cynthia

          Do you take off the battered skin or leave it on?