Wednesday, December 2, 2009

Chicken Salad

Well, with the remains of our Thanksgiving Chicken (the white meat at least, the dark was long gone, thanks to two hungry people who love those parts) I made what I think of as a classic chicken salad. We've had it two nights in a row, once on pumpernickel swirl toast and last night on soft buns, which we both preferred. It gave it a more picknicky feel, somehow. Anyhow:

  • Jeez, I don't know how much chicken. Basically the meat from the breast of a roasted 5 lb chicken, more or less. Dice fairly finely.
  • 2-2 1/2 stalks of celery, also diced finely
  • 1 large onion, diced finely
  • 1 cup ( or more, totally up to you) of mayo. I used Hellman's, having had a complete Mayonnaise Fail trying to make home-made.
  • 2 cloves of garlic, finely minced
  • 4-5 pickled Gherkins, finely minced
  • 2 teaspoons salt
  • 1-2 teaspoons Chili powder
  • 1 teaspoon dried dill (fresh would be better, but gimme a break, it's December)
  • Squeeze of juice from half a lemon
  • Ground pepper
And that's about it. Combine it all in a big bowl, and put in the fridge, covered. It will be nice immediately, better later that day, and much better the next evening.

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