Promised: Chicken Salad

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A few weeks ago, I promised you a new chicken salad.

There’s no story here – just plump chicken, chopped and blended with a spunky vinaigrette made with my new best friend, a lemon-infused olive oil. If you’re in a rush, fold in chopped rotisserie chicken. If you’re looking for a thinly-veiled excuse to eat the crisp, peppery skin off an entire bird you’ve just roasted perfectly on the grill (not that I would know anything about that), double the recipe. Try it in sandwiches or scooped next to a big green salad, or serve it inside endive spears or lettuce wraps.

Lemon-Spiked Chicken Salad (PDF)

TIME: 10 minutes
MAKES: Enough for 2 big sandwiches

Zest and juice of 1 large lemon
1 small shallot, finely chopped
Salt and freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons lemon olive oil
1 1/2 cups chopped leftover chicken
2 tablespoons chopped fresh parsley

In a mixing bowl, whisk the lemon zest and juice, shallot, salt, pepper, and mustard to blend. While whisking, add the oil in a slow, steady stream, and whisk until all the oil is blended in. Stir in the chicken and parsley and serve.

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7 Comments

Filed under appetizers, chicken, gluten-free, Lunch, recipe, sandwich

7 responses to “Promised: Chicken Salad

  1. HPD

    looks yummy and love the presentation.

  2. Oh, I need a lot more than for just two big sandwiches. A lot. I have some chicken adventures ahead. Scrumptious.

  3. No mayo, yes parsley, lots of lemon spunk? Bring it on!

  4. HPD

    love the recipe, but you still owe us a story!

  5. I know, I know! Coming soon, hpd.

  6. wonderful, i think the lemon really “refreshes” chicken, in more ways than one

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