Liven up Chicken Salad
- MGZ Mar 1, 2013 08:12 AM
So assuming that we're gonna do a basic chicken-mayo-onion-celery base, what do you add to make it better, spicier, more interesting? I like tarragon, thyme, chiles, mustard, chopped pickles and/or hot sauce - I've even added curry powder or tumeric. But roasting a chicken a week, I am looking for other ideas.
Any help - soon?
I had a chicken salad once in the US Virgin Islands that had what I initially thought was an overpowering amount of curry powder, but it grew on me very quickly! This is my go-to now: really put much more curry powder than you think is prudent and somehow it comes out wonderful
Smitten Kitchen has a quick pickled celery that she used in egg salad. I think it would be good with chicken too. In fact, that will be lunch today.
I frequently pick the meat from rotisserie chickens and then make small batches of different styles of salad over the next few days. A few, all with Dukes mayo & S&P:
1) protestant - grape halves and walnuts or pecans
2) Mexican- chipotle and pineapple pieces
3) Mediteranean- green olives and sun dried tomatoes
4) Asian- combination of sweet and hot curry
5) Spanish- egg salad and mashed anchovies (no salt)
All are good in sandwiches or dolloped on starburst tomatoes with a little balsamic vinegar and croutons.
MGZ, I've had a version with shredded carrot, minced celery, curry powder and raisins that was good.
But---truth be told--I'm sold on your chicken/mayo/onion/celery combo. A little S&P, and I'm a happy hound.
There is a chicken salad at a local winebar that I just love. It has pecans, apples, gorgonzola, mayo base but it is served over a bed of greens with a housemade raspberry vinaigrette that just makes the salad delectable.
I like the nut/fruit addition to chicken salads...the possibilities are endless. Just think of any regional/ethnic cuisine and build a salad around it.
That said, my mom's plain ol' chicken salad will always be the best!!