Long ago, my mother made something that was every bit as good as tuna salad, but without the fishy smell. And ever since then, I've loved chicken salad.
In college I made my own version a few times, but the recipe wasn't consistent. In fact, I remember once when I made it with grape halves and rosemary--it was incredible--but recreating that particular version never brought the same results. A couple of months ago, though, when I bought a rotisserie chicken for soup night and saved one breast for chicken salad, things have become...different. Now I have a "recipe" (I use quotes because, let's face it, I don't really measure anything for my recipes, but I've heard that when you decide to write a cookbook you have to know how much of what goes in when--who's counting, I always say, but I would like to publish a cookbook someday), and it makes me happy every time I bring it to work for lunch.
Wednesday night I also got ambitious and made naan--more about that soon--and between the leftover chicken from soup night at a friend's house on Tuesday, the about-to-go-limp celery in the crisper, the remnants of Nan's famous sweet pickles in a jar, and what resulted in a wonderful first-time naan making experience, I had the makings for one of my best lunches to date.
Of course, I feel that way every time I bring chicken salad to work. But enough about that: you want the recipe, don't you!?
Chicken Salad, a la Amber
1 cooked chicken breast, cubed (I find that rotisserie is the easiest way to go here; save the carcass for stock!)
3 stalks minced celery
2 tablespoons sweet relish (since not many of you have access to what I use: Nan's Sweet Pickles, which I WILL learn to make this summer)
2-3 tablespoons slivered almonds
1 1/2 teaspoons mayo (or to taste)
1 1/2 teaspoons dijon mustard (or to taste)
salt and pepper to taste
Chop up the chicken and celery, and toss in a bowl. Add the rest of the ingredients and stir to mix. Add more mayo, mustard, or pickle brine (the liquid from the relish/pickle jar) to alter consistency. Serve cold with crackers or bread.
This is good for a couple of days; in fact, after the flavors settle in together it's even better!
If you're up for something different, omit the relish/pickles and add halved grapes, chopped apples, rosemary, or tarragon and see what you get!
0 comments:
Post a Comment