Everyone has their own take on chicken salad. I really didn’t have one until we started on the new food..plan..thing. Since I work at home generally I make lunches in the morning and was looking for something fairly low carb and low glycemic that would also be sustainable. I didn’t realize that chicken salad would be such a big part of the lunch experience.
The salad part (as in serve it over salad) is ad hoc. I always make mine with celery, cucumbers, romaine, tomatoes, and chick peas. When I do this, it makes enough for one person for one week. It’s enough of a favorite that I get asked for a salad or chili pretty much every day.
There are two ways to make this and I’m including the long way starting with roasting the chicken. When I’m not feeling the love with the whole experience, I got to the grocery store and get a rotisserie chicken – preferably a cold one so I can use it right away.
First, the chicken roasting. In order to not sound like a crazy person, I do actually grab multiple chickens and freeze them. I generally end up going through a chicken a week.
I coat the chicken in a mixture of olive oil and dark sesame oil, then liberally sprinkle rosemary, thyme, and oregano over the bird before roasting.
Once it comes out of the oven, allow to cool, then I feed the skin to the dog – because by this point he’s expecting something.. anything.. having to do with the bird. The rest of the chicken gets pulled apart into small pieces. I find that the mix of dark and white meat makes it unusually good.
Now onto the chicken salad….
- 1 cup mayonaisse
- 1 tbsp yogurt
- 1 tsp oregano
- 1 tsp basil
- 1 tbsp curry – I use garam masala from the asian grocery store
Mix all the ingredients, then put them in a container in the fridge for at least an hour to come together.
I normally make the salad, topped with the chicken salad, then a handful of sliced almonds and two sliced dates.