Full on carnivore, with vegan adaptations below.
Two weeks ago, during my worst cold in a long time, I plowed through all my frozen tubs of chicken broth to the point that I can see the back of my freezer for the first time in ages. I’ll have to replenish my supply soon as I don’t like being without chicken broth (or bone broth as it is trendily referred to these days, but basically, it’s the same broth I’ve been making for years as did my Greek grandmother before me). The thing is, replenishing renders a lot of cooked chicken to deal with and repurpose into something useful as well as tasty. So restocking takes time for me, since I don’t want a ton of cooked chicken hanging around all at once needing to be used up.
My favorite way to use up all the cooked chicken is to make chicken salad, crunchy with lots of chopped celery and red onion, flavorful from the addition of fresh dill and capers, and moistened with enough mayonnaise to hold it together. Except for the dill, I usually have the rest of these items on hand and can whip something up very quickly to be used for sandwiches or on top of a leafy green salad. Chicken salad is great to have on hand for a quick lunch or dinner on the fly. Just add some fresh sliced tomatoes and lettuce and use a great bread (I’m of the belief that if you are going to eat bread, make it fabulous) and you are good to go.
Often, I will just poke around my fridge and see what needs to get utilized. Shredded carrots, chopped scallions or snipped chives, halved grapes, pecans or walnuts and chopped parsley are all wonderful additions to chicken salad and you can come up with new combinations as desired. I hardly ever make it the same way twice, but for the purpose of this post, I measured everything! And of course, the amounts in this recipe can be altered to suit your own taste or what you need to use up in your fridge or pantry. And don’t forget! Leftover rotisserie chicken is GREAT for chicken salad!
The folks at Stonewall Kitchen sent me over some products to try recently. I wish I was one of those people that whips up their own mayonnaise on a regular basis, but I’m not. Stonewall Kitchen’s mayonnaise is great for someone like me, who wants the quality and taste of homemade but isn’t about to pull out the Vitamix to make it. It is rich and fresh tasting, with a nice tang from vinegar and mustard. It’s perfect for this recipe. I’m really glad I tried it and I know I will reach for it again and again.
But what about my vegan readers? I haven’t forgotten you…you can use this recipe with any vegan mayonnaise such as Just Mayo and a plant protein product such as Beyond Meat Lightly Seasoned Chicken Strips (just chop it up) with great results!
I hope you have a fantastic week and cook something wonderful to eat whatever your inclination!
I received free product from Stonewall Kitchen, however all opinions are my own. As for the other products mentioned, I received no compensations. Since I have a mixed readership of vegans, vegetarians and carnivores, I just like to make sure you know about good substitutes!
- 3 cups chopped cooked chicken, both light and dark meat
- 1⅓ cups sliced celery (about 2 large stalks, quartered lengthwise and sliced)
- ¾ cup chopped red onion
- ⅓ cup finely chopped fresh dill
- ¼ cup bottled capers, rinsed and drained
- ½ teaspoon freshly ground black pepper
- ⅜ teaspoon salt
- ½ cup mayonnaise
- Place all ingredients except mayonnaise in a large roomy bowl and toss to combine. Add mayonnaise and combine well. Taste, and adjust seasonings if necessary.
- Store in an airtight container for up to 3 days.