Few things are better than fresh chicken salad. I love whipping some up the day after roasting a chicken. The standard chicken salad is hum-drum, but with a few ingredients from your pantry you can create a quick chicken salad with surprising flavor.
While a lot of men can roast a fine chicken, very few can boast an actual chicken cooking title. You see Brian is a Chicken Specialist. When you think of Kenny Rogers you almost certainly don’t think of chicken (my guess is “Lucille,” maybe “Lady”), but like many celebrities in the eighties and nineties, he had a roasted chicken chain. Brian worked there, and now I’m pretty sure he makes the best roast chicken in Brooklyn.
Which is all to say we frequently have leftover roasted chicken with which to make this easy chicken salad. Since he’s also from the south, we have Duke’s mayonnaise too.
Best Chicken Salad Recipe
Leftover chicken (in my case a leg, thigh, and 2 wings)
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 red onion diced
1 teaspoon parsley diced
2 tablespoons chives diced
4 tablespoons dried cherries or cranberries chopped
splash of sherry vinegar (optional)
pinch of salt
pepper to taste
Tear up the leftover chicken. In a good size bowl, combine the chicken, onion, chives, and zest. Add the mayo, sherry and then the juice. Sprinkle in the salt and a grind of fresh pepper.
Serve on lightly toasted bread with lettuce and tomato.