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.
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.