These two recipes will have you thinking differently about the traditional way of making chicken salad. These are my Twisted Roasted Chicken Salads.
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 For Chicken Salad With Arugula And Green Grapes:
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 For Chicken Salad With Candied Tomatoes And Fresh Mango:
2 heaping cups of roasted chicken, bite-size dice
1 mango, pit removed and small diced
1/4 cup of Candied Grape Tomatoes (click link below for my recipe)
1/4 cup of red onion, finely diced
1/2 cup of fresh store-bought salsa, (mild, medium, or hot variety)
1/2 cup of green onions, thinly sliced on the bias
1/4 cup of cilantro, roughly chopped
1/4 cup of pistahios, lightly salted
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 two chicken breasts 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, candied grape tomatoes, diced onion, sliced green onions, cilantro, pistachios, 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 of 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 chicken salads their unique flavor. There you have it, my Twisted Roasted Chicken Salads.
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2015/09/20/candied-grape-tomatoes/
https://lindalouhamel.com/2015/07/29/my-tip-for-the-most-flavorful-chicken/
