I used to think that chicken salad was so-o-o-o boring. Then I tried a forkful of this:
Chicken salad is usually made with some rather boring ingredients. Celery? Ho-hum. Mayo? So white bread. In fact, it is even served on pasty white bread. The recipe I am about to show you tosses the celery, jazzes up the mayo, then delicately adds a few grown-up items, such as white wine and tarragon.
So whats with the California style name, anyway? It's because of the almonds and grapes ... totally! They are just so Golden State-ish. Just like the Beach Boys sound.
No, I don't know what I'm talking about.
Except that I like the Beach Boys. And grapes and almonds. All the above grow (or grew up) in Cali. Groovy, man!
Besides the health benefits of almonds, they give a delicious mix of texture to the salad.
Grapes add a sweet surprise. I prefer red grapes, although I'll tolerate green. theHubby hates red grapes. Thus, greenies in the photos. To tell the truth, I really like red grapes that still come with seeds. I have this theory that the taste gene is irrevocably attached to the seed gene. When seedless grapes came into being, taste was also left behind. If I weren't the only one in the house that liked red, I'd buy them and spend the extra few minutes digging out the seeds.
As for the chicken, because of all the other flavor-laden ingredients, this salad is drool-worthy even if you use the tired ol' white meat that gave its life for that chicken soup you made the other day. But for a truly mind-blowing experience, use store-bought rotisserie chicken, or a homemade roasted Cornish-type hen.
Take a few moments to toast the almonds. The heat turns up enough flavor to drive you wild.
Start with a dollop of mayo, then work your way up. Always easier to add more.
Serve a a main lunch alongside a simple salad, or mound on a serving tray surrounded by Ritz-style crackers as a party appetizer.
Chicken Salad, California Style
Note: can be made up to a day ahead.
Yield: 4 lunch-size servings, or 8-12 party-size appys
White meat from a store-bought rotisserie chicken (or roasted and cooled Cornish-style hen)
1/2-3/4 cup mayonnaise
2 Tbl. dry white wine
2 Tbl. finely chopped fresh parsley
1 Tbl. fresh tarragon leaves (or 1 tsp. dried)
1 tsp. kosher salt (or to taste)
1/4 tsp. coarsely ground black pepper (or to taste)
1 cup red or green seedless grapes, halved lengthwise
1/4 cup slivered almonds, toasted
Using two forks, shred chicken. Place in a large mixing bowl and set aside.
In a 2-cup bowl, whisk together 1/2 cup of the mayonnaise, wine, parsley, tarragon, salt and pepper.
Gently fold dressing mixture into the chicken. If too dry, add more mayo, a tablespoon at a time. Taste and adjust salt and pepper, if needed.
Gently fold in grapes and almonds.
Serve alongside salad, or between 2 slices of challah (or a hearty bread).
If not serving right away, store, covered, up to a day in the fridge.
Chicken salad is usually made with some rather boring ingredients. Celery? Ho-hum. Mayo? So white bread. In fact, it is even served on pasty white bread. The recipe I am about to show you tosses the celery, jazzes up the mayo, then delicately adds a few grown-up items, such as white wine and tarragon.
So whats with the California style name, anyway? It's because of the almonds and grapes ... totally! They are just so Golden State-ish. Just like the Beach Boys sound.
No, I don't know what I'm talking about.
Except that I like the Beach Boys. And grapes and almonds. All the above grow (or grew up) in Cali. Groovy, man!
Besides the health benefits of almonds, they give a delicious mix of texture to the salad.
Grapes add a sweet surprise. I prefer red grapes, although I'll tolerate green. theHubby hates red grapes. Thus, greenies in the photos. To tell the truth, I really like red grapes that still come with seeds. I have this theory that the taste gene is irrevocably attached to the seed gene. When seedless grapes came into being, taste was also left behind. If I weren't the only one in the house that liked red, I'd buy them and spend the extra few minutes digging out the seeds.
 |
| The absence of almonds in a few photos is because he also doesn't eat nuts. |
As for the chicken, because of all the other flavor-laden ingredients, this salad is drool-worthy even if you use the tired ol' white meat that gave its life for that chicken soup you made the other day. But for a truly mind-blowing experience, use store-bought rotisserie chicken, or a homemade roasted Cornish-type hen.
Take a few moments to toast the almonds. The heat turns up enough flavor to drive you wild.
Start with a dollop of mayo, then work your way up. Always easier to add more.
Serve a a main lunch alongside a simple salad, or mound on a serving tray surrounded by Ritz-style crackers as a party appetizer.
Chicken Salad, California Style
Note: can be made up to a day ahead.
Yield: 4 lunch-size servings, or 8-12 party-size appys
White meat from a store-bought rotisserie chicken (or roasted and cooled Cornish-style hen)
1/2-3/4 cup mayonnaise
2 Tbl. dry white wine
2 Tbl. finely chopped fresh parsley
1 Tbl. fresh tarragon leaves (or 1 tsp. dried)
1 tsp. kosher salt (or to taste)
1/4 tsp. coarsely ground black pepper (or to taste)
1 cup red or green seedless grapes, halved lengthwise
1/4 cup slivered almonds, toasted
Using two forks, shred chicken. Place in a large mixing bowl and set aside.
In a 2-cup bowl, whisk together 1/2 cup of the mayonnaise, wine, parsley, tarragon, salt and pepper.
Gently fold dressing mixture into the chicken. If too dry, add more mayo, a tablespoon at a time. Taste and adjust salt and pepper, if needed.
Gently fold in grapes and almonds.
Serve alongside salad, or between 2 slices of challah (or a hearty bread).
 |
| When I said "between," I really meant as a sandwich. |
If not serving right away, store, covered, up to a day in the fridge.
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