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Thursday, May 28, 2015

Chicken Salad E-a-s-y

Chicken Salad is not only easy to prepare, but even better when you don't have to cook the chicken. That's right. No cooking — doesn't that  sound easy?

No, it's not uncooked chicken but rotisserie-cooked chicken bought from the supermarket. We usually buy the largest one available and find ways to use it in 3 or 4 meal plans during the week. In many ways, it's easier than cooking chicken several times a week. 

The recipe isn't unique. An online search found ones that added lemon or lime juice, even turmeric or curry power. Those were not my style.

Instead, I opted for one that would use pantry staples I already had available. And, I learned about thinning the mayo with tarragon or white wine vinegar. (Luckily I already had at least one of those vinegars.)

Chicken Salad with Cranberries & Walnuts
Makes 4 to 6 servings
  • 4 C cubed (1/2 inch) cooked chicken (about 1 3/4 lb
  • 1 C walnuts, toasted and chopped
  • 1 celery rib, diced into small bits (1 cup)
  • 1 C dried cranberries
  • 2/3 to 3/4 C mayonnaise
  • 3 TBSP tarragon vinegar or white wine vinegar
  • 2 TBSP finely chopped fresh tarragon/herb of your choice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Here's the uncomplicated mixing directions — toss all ingredients together lightly in a large bowl until combined well. Refrigerate until serving.

There are numerous variations possible. For example, some include Dijon mustard and dill — I know we'll be trying others this summer season. 

We enjoyed this version over a bed of spring greens with some apple slices added.

Dinner made easy and (very) simple. This is our favorite type of warm weather meal planning.

9 comments:

Sandra said...

looks and sounds delish to me. we do the same thing with the rotisserie chicken, get 4 meals from one chicken...

Out on the prairie said...

Yum!!!!I make one with cashews and fresh pineapple.

Maureen @ Josephina Ballerina said...

Hi Dorothy!
I always find it interesting to see the different kinds of herbs & spices different people keep as staples. I have never had tarragon in my pantry, but I do use turmeric quite a bit. Got a rotisserie chicken the other day. Made eight servings of chicken then cooked the bones down for seven hours and it made rich, gelatinous stock from which came four large servings of chicken soup. Rotisserie chicken at $5.99 each is the best value going!
We now end this commercial for Rotisserie Chicken and return to our regular commenting already in progress... LOL!
Happy Thursday from m & jb who will not eat cooked chicken. raw only, please.

William Kendall said...

It looks delicious!

gigihawaii said...

That looks so colorful and so delicious!

Ginnie said...

I like the addition of the walnuts and dried cranberries. My chicken salad is usually so dull so I will try this. Thanks.

Emma Springfield said...

For some odd reason I have never been particularly fond of chicken salad. The one you have made is very colorful and appealing. I would eat it.

L. D. said...

It does look like a good recipe. We buy the roasted chicken every once in a while and this would work well for leftover meat.

Daisy said...

I had chicken salad just a few days ago. It is one of my favorites. Yours looks really good. Thanks for the recipe!

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