UGH. The heat. Chicken salad

So it’s hitting the mid 80’s here in the Bay area.  Without air conditioning might as well be a DC summer.  In our household, that makes it salad time.  Because we’ve had a plethora of roast chicken meat, it means chicken salad.   My chicken salad is pretty rocking.  It starts with having leftover chicken that was well cooked to begin with (meaning it was liberally seasoned before roasting).  It ends with having a plethora of fresh herbs.  This is an incredibly flexible recipe so add what you like. Here’s the template:

1 pound of chopped chicken meat cut into 1 inch cubes
2 cups of chopped vegetables (includes celery, red onion, green onions, apples, even shredded carrots)
1/2 cup of chopped walnuts (for me this is a must!)

For the sauce:
1/3 cup of mayonnaise
1 tablespoon of something acidic (lemon juice, lime juice, cider vinegar)
1/4 cup of green stuff (chopped scallions, parsley, tarragon, cilantro etc – I personally like chopped sorrel)
salt and pepper to taste

Mix everything in a bowl.  Eat.  Very nice on top of lettuce greens with huge homemade croutons.

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One Response to UGH. The heat. Chicken salad

  1. EB says:

    Totally get it. It gets hot and sleep gets broken around here. No functioning as a human, much less as a cook. I rocked chicken salad yesterday myself.

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