Sometime I'll post my usual recipe for chicken salad (I only make it every few months) but today I had to modify it. My usual recipe is fairly heavily seasoned and I was concerned with the rich flavors of last night's Lemon Garlic Chicken wouldn't work with it. As usual, my quantities are fairly vague - mix each in and taste as you go.
I always debone the entire chicken (except legs and wings) as soon as it is cook to the touch. Its exausting for me but if I don't do it ASAP I won't do it at all, and some of it ends up going to waste.
Lemon Garlic Chicken Salad
Left over deboned Lemon Garlic chicken
Mayo
Dijon mustard (I like Grey Poupon Country b/c it has some whole seeds)
Onion powder
Sea Salt
Fresh ground pepper
Depending on my mood I either chop the chicken into chunks or mash it tuna-sandwich-like.
If chopping into chunks, mix all dressing ingredients in a separate bowl or mug and and then gently stir into chicken. This chicken is so tender that too much stirring will destroy the chunks.
If mashing it, just add, stir, taste, repeat.
I like this on soft honey oatmeal or honey wheat bread with baby spinach and maybe some halved grape tomatoes. The Lemon Garlic chicken has such a great flavor that adding any strong flavors - fresh onion, celery, apple - just don't do it justice. Its a nice easy comfort food that still tastes grown up.
No comments:
Post a Comment