Since working at the deli, I’ve had all too many opportunities to rework and reinvent chicken. One of my favorites has to be chicken salad. I prefer to tear rotisserie chicken into larger pieces (not shredded – no texture/looks like chicken glue!) and begin the creative process. Here is one of many chicken salad recipes. I’ve made this a family-sized portion vs. a ‘we’re serving the public’ sized portion.
1 rotisserie chicken (preferable not BBQ flavor, but anything else if just fine), skinned and pulled from the bone in large chunks
1/4 cup dried apricots, chopped
1 tblspoon fresh rosemary, minced
1/4 cup walnuts, roasted and roughly chopped
1/8 tspoon ground cinnamon
1 cup celery, chopped
1/4 cup sour cream
1/4 cup mayo
2 shallots, chopped
salt/pepper to taste
Combine all ingredients in a bowl except salt/pepper. Rotisserie chicken will tend to be saltier than you expect so give it a taste. I once made the mistake of adding kosher salt before tasting and WHOA! Salt salad with chicken. Class it up by serving as an appetizer in endive spears or for lunch on croissants with crisp lettuce.