Most chicken salads I’ve tried over the years have been on the bland side. Chicken isn’t exactly the most flavorful thing, especially if you’re using canned chicken or all breast meat, which a good percentage of chicken salad recipes use.
This recipe starts off on a better footing by using really good shredded chicken from your roast chicken, but it doesn’t stop there. This salad packs in some serious flavors that make it a perfect weekday lunch. I usually make a big batch of it and then use it throughout the week for lunches and snacks.
Mix everything together except the pitas. Stuff the salad in the pita pockets, and lunch is served! It keeps fine refrigerated for a week. Doesn’t get easier than that!
Toss everything together and taste. The apple cider vinegar adds a really nice tang. You could also throw in some actual diced apple for extra crunch.
Add vegetable oil and chili oil to a wok or large pan over high heat. Once hot, add lemongrass, ginger, chiles, and garlic.Cook on high until the veggies are softened and aromatic. Finally, add chicken. Remove from heat and mix in onion and fresh basil. Season with salt and pepper. Serve on lettuce wraps with sprouts, cucumbers, lime wedges, peanuts, and soy sauce.
Combine mayonnaise, onion, tomatoes, garlic, paprika, Madeira, olive oil, and parsley in a food processor and pulse a few times until roughly combined. Stir into shredded chicken and season with salt and pepper. Serve as an appetizer on toasted bread garnished with fresh chives.
Combine all ingredients and taste for seasoning. Serve over lettuce or in lettuce wraps. You can also wrap this salad in a tortilla for a great lunch option.
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