Hubris aside (or maybe not), it is not often that my husband (Will that is) will actually offer me his Indian food for my sandwich. In fact, normally he’ll be eating whatever wonderful take out leftovers he may have (as I have obviously eaten mine the night before because I just can’t help myself.) and I’ll longingly look over, wishing I could have left just a little bit of my curry so I could have it the next day, but then I remind myself it’s really only fantastic the day of, and he’s just being weird.
But not on this day. I made chicken salad with some leftover chicken roaster meat I had. I have to be honest, I didn’t think there was anything that special about this particular chicken salad. I looked through the fridge, added whatever seemed good to me at the time, and mixed together. This wasn’t going to be a blog post (as evidenced by my hastily half eaten sandwich that I had to shoot before Will took sandwich off my plate and devoured it!). But with compliments like these, I just couldn’t help myself. Hubris indeed.
This is what you’ll need;
2 cups shredded or chopped chicken
3 tbsp mayo
1 tbsp dijion mustard
1/4 cup chopped craisins
1/4 chopped dill pickles
1/2 red apple, diced
2 hard-boiled eggs, diced
1/2 tea Worcestershire sauce
salt and pepper to taste
I know, I know! Some of these items I would never have put together. But like I said, I was hastily doing this based on what I like, assuming I would be the one eating this and voila! Came up with a chicken salad that I’m going to have to recreate on the regular for my family. What a weekday win.
So, really, as far as chicken salads go, this isn’t any more difficult or involved. I love eggs in my chicken salad, if you don’t, omit. I think they round out the texture nicely and provide a nice color.
Boil your eggs. If you have questions about how to boil the perfect egg, and don’t want to google it because you want me to talk about it (yay!) let me know and I will totally give you my secret. But you have to ask. Because, it’s a secret. I always start with the chicken and add the mayo, mustard and Worcestershire sauce. This is because I really, really, don’t like a salad with too much mayo. So if it looks like too much before I add all the ‘fixins’. Then I’m usually okay.
Next, add everything else. Just chop and dump. Then give it a stir. Taste, and add salt and pepper. I usually find I don’t add salt because of the Worcestershire sauce, but, if you like things salty, go for it. Will likes an incredible amount of pepper on everything, so I’ve begun to under pepper things because frankly, I find his pepper obsession a little gross. (Yeah, I’m totally doing a public pepper shame…let’s see if he reads this post…)
If you like your salad to have more mayo, by all means, add it.
I served this on oatmeal bread with mixed green lettuce. It was fantastic. I ate, maybe 2/3 of the sandwich (if that), the rest, went to the pepper king.