I just bought my first rotisserie chicken! Ever since I saw a sign at my local Fairway Market that they now sell kosher rotisserie chickens, I’ve wanted to buy one, but didn’t know what for. Well, today I didn’t know what to feed the baby for dinner, I didn’t make a menu for the week and I needed to pack lunches for the husband to bring to work…Fairway to the rescue!
I picked up a whole cooked chicken, and after shredding all of the meat (and giving some to Steven for dinner), I set two cups aside for this recipe and the rest for chicken soup, and I put the bones in a pot with some vegetable scraps I saved in the freezer and made three quarts of chicken stock with it. I’d say it was worth the $11.99!
Anyway, back to the recipe, Jessica is really the chicken salad maker around here, but I was tired of making tuna and egg salad for lunches, and needed to mix things up. I didn’t have the ingredients for Jessica’s (aka Ina’s) Mustard Chicken Salad, so I made this instead. I think David will be excited when he unpacks his lunch box tomorrow!
Obviously you can make this with leftover chicken or you can roast or poach some chicken especially for this recipe. Whatever works!
Chicken Salad
Serves 4
Ingredients:
- about 2 cups shredded cooked chicken
- 2 chopped scallions
- 2 chopped celery stalks
- half an apple, chopped
- about 1/2 cup chopped grapes
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- juice of half a lemon
- salt and pepper, to taste
Directions:
- Mix together chicken, scallions, celery, apple and grapes. Season with salt and pepper (depending on if you used leftover chicken or cooked the chicken special for this recipe).
- In a separate bowl, mix the mayo with lemon juice and season with salt and pepper.
- Combine the dressing with the chicken mixture. Serve on sandwiches, wraps or on top of a big green salad!
