- Amanda
A few years ago, Toby Cecchini published a tuna salad recipe in the New York Times that was unlike any I'd seen before. Divorced of mayonnaise, the tuna was left in large slivers, dressed with lemon and oil, and mixed with pepperoncini, dill, parsley and smoked almonds. There wasn't a scrap of celery in sight. The tuna held its own between lashings of pepper and flourishes of dill, and seemed like so much more than just tuna salad.
I wondered: why not apply the same method to chicken? I like a good mayonnaise-based chicken salad, but one with more candid flavors would be a great recipe to have around for when chicken salad and a glass of white wine feels like the perfect weekend lunch.
Chicken Salad
Serves 4 to 6
- 1/4 cup thinly sliced red onion
- Salt
- 4 cups cubed roasted chicken (I like to include some of the crisp skin)
- 3 tablespoons slivered peppadew peppers
- 1 cup marinated artichoke hearts (drained thoroughly)
- 1/4 cup roughly chopped smoked almonds
- 2 teaspoons chopped thyme
- 1 tablespoon whole-grain mustard, plus more to taste
- 1 tablespoon sherry vinegar
- Lemon juice, to taste
- 1/4 extra virgin olive oil
- Freshly ground black pepper
1. Sprinkle the onion with salt and toss to coat. Let sit for 15 minutes. Squeeze the onions to drain any juices.
2. In a bowl, toss together the onion, chicken, peppadews, artichoke hearts and almonds. In a small bowl, whisk together the thyme, mustard and vinegar. Gradually whisk in the oil. Season with salt and pepper. Pour the dressing over the chicken and fold together. Squeeze in lemon juice to taste -- it will take a fair amount, probably 1/2 to 1 lemon. Let sit for 15 minutes. Taste and adjust the seasonings. Serve.
25 Comments on Chicken Salad:
Wow! Made this during the late afternoon today for a weekend lunch (just waited to add the almonds) and later found that I was on my own for dinner. Quick change of plans and a sprinkle of almonds, and this became my dinner on a bed of baby spinach leaves with a few olives on the side and a glass of wine. Kinda glad everyone else ate out - I get to have it again for lunch tomorrow, maybe with some avocado slices.
Amanda is a co-founder of Food52.
added over 2 years agoAgree -- it's a great home-alone meal.
I may be one of the few who doesn't keep mayo in the house...I hate so much how it looks/smells when you open the can! So when I make mayo-y salads, I start from scratch. I'm glad this chicken salad saves me that effort.
Just to be sure, that's a 1/4 CUP of olive oil, right? Looks fantastic!
Amanda is a co-founder of Food52.
added over 2 years agoYes -- but start with 2 or 3 tablespoons if that makes you nervous.
Oh my goodness! I just roasted a chicken the other day and have been thinking of ways to use the leftovers. I absolutely detest mayo and am always ready to try any potato, tuna and chicken salad recipes without it. The only thing missing in my cupboards is the peppers & I know my Whole Foods carries peppadews so I cannot wait to pick some up tomorrow & try this recipe.
Thank you, thank you, thank you,
From all the non-mayo eaters in the world :-)
Amanda is a co-founder of Food52.
added over 2 years agoLet me know how it goes!
Have always loved smoked almonds, but never thought to put them in a chicken salad. I still associate them with childhood airplane travel - little bags of smoked almonds and a ginger ale...total sophistication, back in the day. Also, a big fan of sherry vinegar (always good with almonds) and have been rediscovering the joy of jarred marinated artichoke hearts ever since Merrill posted her Chicken Scarpariello. Even better, this recipe lends itself to a favorite cheat - start with a bought rotisserie chicken and you'd be half way there.
Amanda is a co-founder of Food52.
added over 2 years agoI always think of tomato juice when I remember childhood airplane travel.
Yum! Like a Chicken Scarpariello Salad! Thanks for the recipe!
Amanda is a co-founder of Food52.
added over 2 years agoMaybe I should have called it that -- must more exciting than "Chicken Salad."
That tuna salad is a staple in our apartment! My husband adores it. And I'm not even a fan of tuna. I'm looking forward to trying a chicken version of this and also, why hadn't I thought of this before?
Amanda is a co-founder of Food52.
added over 2 years agoGlad to know you like that salad, too! I think the secret ingredient is the smoked almonds -- I always associated them with watching football games, not cooking.
Yummmmm. I don't care for peppers, but could see substituting a few capers or a few green olives, chopped. The smoked almonds are such a nice touch. Just roasted a chicken the other night, and have been waiting for inspiration re the follow up. What a great recipe! ;o)
Amanda is a co-founder of Food52.
added over 2 years agoThat's a great idea -- also because it's not always easy to find peppadews.
I just wrote about about what to make for brunch tomorrow...and now I know!! Thank you!!! Riding my bike to the market now!!!
Amanda is a co-founder of Food52.
added over 2 years agoHope you enjoy it!
This sounds delish!
Amanda is a co-founder of Food52.
added over 2 years agoThanks -- hope you'll get a chance to try it out.
It's 8:00 am in CA but I'm ready for lunch after reading this. What are "peppadews"? Pepperoncini?
Thanks, team - off to TJ's after lunch...
Amanda is a co-founder of Food52.
added over 2 years agoIt's a sweet and hot pepper in the piquante family and comes from South Africa -- peppadew is actually the brand name. You could substitute pepperoncini, but they're a bit hotter, so what I might do is mix half pepperoncini and half sweet (pickled) pepper.
Amanda is a co-founder of Food52.
added over 2 years agoP.S. Merrill wrote about peppadews for the New York Times: http://www.nytimes.com/2007/05/06/style/tmagazine/06tstaples.html?sq=merrill%20stubbs%20peppadews&st=cse&adxnnl=1&scp=1&adxnnlx=1270230473-JghudL9QvPkZFK5dIXt57A
I feel like I'm the Trader Joe's evangelist here or something... but I'm pretty sure they have jarred peppadews... and another place I've found them is at grocery stores that have a antipesto bar...
Amanda is a co-founder of Food52.
added over 2 years agoGreat to know about Trader Joe's. Also, I think Whole Foods carries them jarred.
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