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Let's Dish With Linda Lou

Taste The Love

Twisted Roasted Chicken Salads

on August 19, 2014

2014-08-18 15.01.33

2014-08-18-15-01-04

These two recipes will have you thinking differently about the traditional way of making chicken salad. These are my Twisted Roasted Chicken Salads.

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Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 minutes
Yields: 4 servings (2 servings per chicken salad)
Equipment: 2 rimmed baking sheet pans, 3 large mixing bowls, chef’s knife

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

Ingredients:
2 heaping cups of roasted chicken, bite-size dice
2 tablespoons of store-bought fresh basil pesto
1 cup of seedless green grapes, halved
1/2 cup of pistachios, roughly chopped
1/4 cup of golden raisins
1 cup of arugula leaves, roughly chopped
1/2 a lemon, juiced
1/4 cup of red onion, finely diced
2 ribs of celery, finely diced
1/2 cup of good mayonnaise (adjust the amount if needed)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients:
2 heaping cups of roasted chicken,, bite-size dice
1 mango, pit removed and small diced
1/4 cup of red onion, finely diced
2 tablespoons of Fresno chili, seeded and minced
1/2 cup of fresh store-bought salsa, (mild, medium, or hot style)
1/2 cup of green onions, thinly sliced on the bias
1/4 cup of cilantro, roughly chopped
1/4 cup of sliver almonds, toasted
1/2 cup of good mayonnaise (adjust the amount if needed)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces. Transfer the diced chicken to a large mixing bowl.

Tip: Complete all the vegetable prep while the chicken is in the oven.

In the first large mixing bowl add the halved grapes, chopped pistachios, golden raisins, chopped arugula, diced onion, diced celery, lemon juice, Kosher salt, and fresh ground black pepper.

In the second large mixing bowl add diced mango, diced onion, sliced green onions, cilantro, toasted almonds, minced Fresno chili, fresh salsa, Kosher salt, and fresh ground black pepper.

Next, evenly divide the roasted chicken between the two bowls.

Finally, add mayonnaise to each of them. The amount of mayonnaise may vary slightly. Start with half a cup of mayonnaise, mix to combine. Check the consistency to your liking. You can always add a bit more but you can’t take it out. No one wants a running chicken salad.

I like to garnish using an ingredient from that specific salad. The first one topped with arugula and the second with cilantro.

These two totally different flavor profiles are what give these Twisted Roasted Chicken Salads their unique flavor.

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