Spring Green Chopped Chicken Salad
Chopped tender oven roasted chicken in a fresh herb and yogurt and mayo dressing makes for delicious and fresh chopped chicken salad. To keep it healthy serve herb chopped chicken salad on a Napa cabbage spear that has been lined with a romaine lettuce spear!
Don’t you love Spring? When I walk outside the air is fresh and seems extra clean after a rain. The bright green grass and hills celebrate as they contrast with the crisp blue sky. It is with this in mind I was inspired to make a fresh herb chicken salad.
My simple chicken salad can be dolled up with added herbs, spices, dried fruit, vegetables or nuts. But on the day I served it to my Book Club the protein packed salad hit the spot just right.
WHAT TYPE OF CHICKEN
The night before serving the salad I oven roasted 2 chickens. One chicken we ate for dinner and of course the second chicken was for the salad. Whenever whole chickens go on sale for 99-cents or less I buy a few. At about $5.00 per chicken you can’t beat the affordable protein.
Nothing beats a whole roasted chicken in flavor; so moist, tender and flavorful. If you are in a hurry, sure go ahead and buy a rotisserie chicken.
So get this! I roasted the chickens after a quick 1 or 2 hour marinade of a combination of clean-out-the-fridge bottles and jars. The crazy marinade included (approximate amounts) 3/4 cup champagne vinaigrette, 1/4 cup spicy brown mustard, 1/2 cup pickle juice, and 1/4 cup pepperoncini brine. I tasted it and knew I was on to something delicious. I add enough water to cover the chicken.
After the marination time, I aggressively salted the outside and the cavity of the chicken. In the cavity I sprinkled 1 tablespoon of Chick Feast Chicken Seasoning (by Girl Carnivore available through Spiceology). The birds roasted in a 400°F convection oven for 1 hour 20 minutes or until the meat thermometer reads 160°F.
WHAT IS A SANTOKU PARING KNIFE
The SANTOKU paring, from Cutco, fits in my hand so well and is super-sharp. The knife is perfect for slicing small fruits, vegetables, ginger, garlic, and for detailed mincing and chopping. The short blade gives me maximum control and precision.
HOW TO PREPARE CHOPPED CHICKEN
Here are my chopping tips!
Cut celery stick into 3rds lengthwise with a paring knife then using a chef knife chop into 1/4-inch pieces.
I bundle fresh herbs and then tightly mince with a paring knife as compared to a chefs’ knife. I feel more in control and can work closer. If the herbs need even smaller mincing use a chef’s knife to quickly chop minced herb pile a few more time.
The paring knife is great when separating unwanted chicken bits. Once again, I have more control and feel safer with the paring knife. Once I have separated and discarded fatty bits I will go ahead and do finer chop of the chicken.
Once the herbs, celery, and chicken are chopped just whisk up the creaminess!
Note: This ia a smaller version of Cutco’s 7" Santoku! It is just right for my hand which makes for smooth chopping, slicing and dicing of fruits and vegetables. Ultra-sharp straight-edge blade cuts cleanly. Wide blade for easy transfer of ingredients. Low tip ideal for intricate cutting and boning.
WHAT CAN BE ADDED TO CHICKEN SALAD
Curry Chicken is a classic salad. There are a plethora of Curry Chicken Salad recipes online. Look for the one with Garam Masala spice blend, grapes, and mango chutney. Delicious!
Fresh Fruit: Chopped apples or pineapple or grapes
Dried Fruit: Mango, cherries, cranberries, golden raisins, figs, or dates.
Fresh Herbs: tarragon, basil, thyme, cilantro with coriander and cumin.
WHEN TO SERVE CHICKEN SALAD
When I look over my party photos I see various versions of chicken salad. The salad is actually best when made the night before so that all the ingredients can meld.
Brunch is a great time to serve chicken salad on toast! Another type of bread that is tasty with chicken salad is rye bread or what is called cocktail bread (super thin and dark brown).
For a party, line a bowl with lettuce leaves and pile in the chicken salad. Set the bowl on a platter and arrange crackers around the bowl.
And of course, for lunch serve chicken salad as a salad or as a sandwich. So versatile!
AREN’T THOSE PRETTY KNIVES
Okay, I must give a shout out to Cutco knives because that is what prompted my recipe. As a #CutcoChampion I am provided Cutco cutlery a few times a year. Let me tell you, I have fallen in love with not only the function of Cutco knives, the lifetime guarantee but with the beauty. The Pearl color is definitely eye-catching and so perfect for Spring. I ordered the Cutco scissors and spatula in pearl and feel so merry every time I use them…which for me is daily! Enjoy!
Spring Green Chopped Chicken Salad
10 Minutes Prep Time 5 Servings
1/3 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon dill mustard
1 tablespoon lemon juice
3/4 teaspoon Himalayan pink salt
1/4 teaspoon fresh black pepper
1 cup chopped celery
1/2 cup minced herbs, dill, parsley, chives
1/3 cup toasted almond slivers
5 cups chopped cooked chicken
Bread or Napa Cabbage Spears (Chinese cabbage) and/or romaine lettuce
Step 1 Combine yogurt, mayo, mustard, lemon juice, salt and pepper, in a large bowl, and whisk until well mixed.
Step 2 Add celery, minced herbs, and chicken and lightly fold.
Step 3 Chill for an hour or overnight to meld flavors together.
Step 4 Divide and spoon 1 cup chicken salad onto Napa cabbage spears lined with a romaine lettuce spear. Alternative: Serve on butter lettuce cups, pita, sandwich bread, or on a bed of shredded romaine lettuce. Serves: 5
Chang It Up: Here are some tasty additions
1/2 teaspoon turmeric powder
1 teaspoon Garam Masala seasoning
1 teaspoon herb seasoning
1/3 cup chopped green onions
1/2 apple, chopped
1/3 cup chopped lightly salted toasted almonds, or cashews
1/3 cup chopped dried cherries, optional