Chicken Salad Wrap
Who doesn't have a favorite chicken salad recipe, or more accurately one that they throw together and it tastes just fine? Well, as you may have already figured out, I am always in search of the "right" version of some old favorites. My chicken salad has always been good, but I wanted to change things up a bit and see if it could be better. On Sunday, I roasted a chicken with the idea that I'd use it up in a few different ways, one being a nice new chicken salad recipe.
I absolutely love the chicken salad they serve at Panera Bread, there's something about the combination of ingredients that makes it hard to not finish every last bite. I was skimming through How to Cook Without a Book and came across the Classic Chicken Salad recipe. I wasn't sure how the lemon juice would affect the taste, and I was pleasantly surprised that it added only the slightest bit of tang. I skipped the minced celery since I am not a big fan of celery anyway. After letting it refrigerate overnight, I put it together as a wrap and had it for lunch today. Overall, I was really pleased with the flavors and how they melded together overnight. It's a chicken salad, but better than just mixing in some mayo, mustard and maybe some onion.
One really cool thing about this cookbook is that each recipe starts as a basic version, then several other options are given such as a Thai Chicken Salad or Chicken Salad with Hoisin Dressing to name a couple for this recipe. You can jazz it up for a different flavor profile with just a few simple changes depending on your mood. I love how this cookbook really strives to teach you how to cook intuitively rather than always following a recipe.
Quick Chicken Salad
Source: How to Cook Without a Book, Pam Anderson
- 4 cups cooked / roasted chicken
- 2 medium celery ribs, cut into small dice (I left this out)
- 2 medium scallions, minced
- 2 tablespoons minced fresh parsely, basil or tarragon
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice
- Mix the mayonnaise and lemon juice in a small bowl.
- Mix the chicken, celery, and scallions along with minced fresh parsley, dressing, salt and pepper to taste. Serve.
- Can be covered and refrigerated overnight.
Obsessive Foodie - You sure could use one of those yummy roasted chickens you buy at the store. I roasted my own because I want to make stock to keep in the freezer from the bones, etc. I had a bit of the chicken salad in a whole wheat pita today, and I must say it's still YUMMY! Just another way to munch on it.