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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Two, New Roasted Chicken Salads

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These two recipes will have you thinking differently from the traditional ways of making chicken salad. I start off with roasting the chicken off. I have 4 bone-in, skin-on chicken breasts that I place on 2 baking sheets. Drizzle the chicken with some olive oil, and a good sprinkling of Kosher salt, and pepper. Bake in the oven at 350 degrees for about 35-40 minutes or until internal temp is 165 degrees and then set them out to cool before removing the bone, skin, and dicing them into large chunks.

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The next step is two have two large bowls to which I add different flavorings too.

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In one bowl I add 1 cup of sliced halved grapes, 1/2 a cup of chopped walnuts, 1/4 cup of golden raisins, 1 cup of chopped fresh arugula, the juice of 1/2 of a lemon, 1/4 cup of finely diced red onion, 2 ribs of celery diced small, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. In the second bowl, I add 1 mango diced, 1/4 cup of finely diced red onion, 1/2 cup of thinly sliced green onions, 1 cup of chopped fresh cilantro, 1/4 cup of toasted slivered almonds. The other ingredient that I added to my chicken salad has a Latin flair, was to add 1 cup of cooled, sauteed, Puerto Rican style Chorizo that I had chopped into bite-size pieces. This particular brand is similar to the cured Spanish style of Chorizo, and that would work just fine. This is totally optional, but if you like a bit of heat, and depth of flavor in there, this works really well. Finally a teaspoon of Kosher salt, and 1 teaspoon of black pepper. Now except for one last ingredient I add to each bowl.

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Now in the first bowl and I did not add any fresh juice. That’s because I add 1 cup of fresh salsa, and that already has lime juice in it. The second bowl I add some fresh basil pesto (store-bought is perfectly fine in this), about 2 to 3 tablespoons. So you can see that these two chicken salads will have to very different tastes. Next, I divide the diced roasted chicken in half, adding half to each of the bowls.

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Finally, I add mayonnaise to each of them. This may vary a little due to the juice from the salsa, in the one, and the fresh lemon juice in the other. What I’m saying here is start with a half a cup of mayo and then mix it all together, see if it’s the right consistency for you. You can always add a bit more but you can’t take it out if you’ve added too much. No one wants a running chicken salad right?

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The two varieties of chicken salad are so delicious even though they taste completely different.

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