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More Chicken Salad Recipes
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For variety, add a few fresh herbs, Vege-sal, and cayenne to the next batch of chicken salad. Fresh chopped sage and rosemary, mixed in with some olive oil, will freeze well in ice-cube trays, and make it handy to have "fresh" herbs on hand.
For extra easy chicken salad, prepare
chicken ahead of time. Wrap warm
chicken in
plastic wrap, making one solid package of chicken. The cold chicken will chop easily, by hand or in the food
processor; use the pulse button to avoid getting it too fine.
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Watch Jen's Cooking Video here, for how to caramelize the sugar for the walnuts (plus other helpful tips).
New Deli Chicken Salad- With Walnuts and Raisins
If you're cooking for a crowd, multiply this recipe. It's definitely a crowd pleaser; we serve it regularly at The New Deli. Serves 8 (or more, for appetizers).
Ingredients:
- 1/2 c. raisins
- 1 1/2 TBS. red wine vinegar
- 1/3 c. white sugar
- 1 1/2 to 2 c. walnuts
- 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)
- 1 c. mayo
- 1/2 tsp. salt
- 1/4 tsp. pepper
A day before, soak together: > 1/2 c. raisins > 1 1/2 TBS. red wine vinegar
Also ahead of time, caramelize
walnuts. For smaller amounts, as in this recipe, use a medium-small
skillet; for best results, use a heavy skillet, such as iron. Preheat
until quite hot, even smoking. Turn heat off, turning back on as needed
to finish "melting" the sugar. Sprinkle the sugar in the hot pan across
the whole surface, and let melt on its own, without stirring. Tilt the
pan to encourage the melting process; the melted parts will help
dissolve any remaining white parts. Use: > 1/3 c. white sugar
To pan of caramelized sugar, which should soon appear translucent and golden, add: > 1 1/2 to 2 c. walnuts
Pour walnuts into the heated pan, stirring until mixed well with caramelized sugar. Turn into large bowl to cool.
For the chicken, you can bake some boneless, skinless chicken breasts at 375 degrees for one hour: > 1 1/2 lb. raw, boneless, skinless chicken breast (or use 2 c. leftover chicken)
Chop (or process) the cooked chicken, add to a big bowl. Also chop: > The cooled, caramelized walnuts
Mix all ingredients together in the bowl: >
2 c. fine-chopped celery > 1 c. mayo > 1/2 tsp. salt > 1/4
tsp. pepper > Soaked raisin/vinegar mix > Caramelized walnuts
> Chopped chicken
Mix all the above together. To
serve for lunch or a light dinner, scoop onto lettuce leaves or make
into sandwiches. For appetizers, put onto thin-sliced sweet baguettes.
