I’ve been on a chicken salad kick for months, and I’ve decided to share the joy with you, dear readers. This recipe builds upon the preserved lemons that I make at least once a month now. You can sometimes find them in grocery stores, if you’re not in to making your own, but Wegman’s in Geneva does not carry them. 🙁
The idea here is that you can customize your chicken salad according to your preferred herbs and spices, but the preserved lemons are what makes the salad so yummy! Here’s what I do:
1 whole rotisserie chicken, shredded and chopped fine
½ of a preserved lemon, rinsed, pulp removed*, and rind finely diced
2-3 stalks of celery, finely diced
2-3 scallions, white and pale green parts, sliced
½-¾ c. of Stony Brook Whole Hearted Foods roasted pumpkin or butternut squash seeds
½-¾ c. mayo
Herb or spice of your choice (but choose herbs that complement lemon, such as basil, cilantro, dill, mint, oregano, rosemary, or thyme, or spices such as coriander, cumin, mustard, paprika, or za’atar)
Salt and freshly ground black pepper to taste
- Taste the chopped chicken and add salt* and pepper, as needed. Then place the chopped chicken, diced lemon rind and celery, sliced scallions and pepitas into a large bowl, and gently mix.
- In a small bowl, stir together the mayo with your chosen herbs and/or spices. If you’re unsure which spices and herbs go nicely together, check The Flavor Bible or The Vegetarian Flavor Bible,
*For additional salt and lemony flavor, you may chop a bit of the pulp removed from the lemon, and add it to the dish. Just make sure you taste before adding salt, because it will make the salad saltier.
Delicious in a sandwich or in a wrap, as well as on its own!