Technically this is a salad, although I use it as a meal. I had some grilled chicken leftover from my Beer Brined Grilled Chicken so I decided to make some chicken salad. You can make it with any cooked chicken you have on hand. A rotisserie chicken from the store works great. We love chicken salad and using the grilled chicken really gave it an extra zing. Here's what you'll need:
- 2 C rilled ( or rotisserie) chicken, deboned and cubed
- 1/4=1/2 C mayonnaise
- 1 TBL dijon mustard
- 1 1/2 TBL fresh rosemary, minced
- 1 lemon, zested and juiced
- 2 TBL fresh parsley, chopped
- 1/2 C chopped walnuts (or any nut you like)
Start by deboning the chicken and cutting it into bite-sized pieces. I like mine really chunky, but you can chop it any size you prefer. In a large bowl with the chicken, add the Dijon, juice of 1 lemon and the zest, the chopped fresh rosemary, he fresh chopped parsley, and the chopped walnuts. Mix it all until it's well combined, then start adding the mayonnaise until it is the consistency you like. Season to taste with salt and pepper. Cover and refrigerate for several hours to let all the flavors come together.
Sometimes I add a little more mayonnaise after it has had time to chill, just to loosen it up a bit. I love this served cold in an avocado half or stuff a poblano pepper and top it with cheese and bake at 350 for about 20 minuted or until it's heated through. it's also great on a bead of lettuce or on crackers. It's really versatile and delicious.
Enjoy!
Lynn
