It's summertime and I'm just not in the mood for soup (even though it's barely 70º outside). So last night, when I was faced with a lot of leftover roasted chicken, I decided to make chicken salad.
I've never really been a fan of this dish until I had it at Place Pigalle, a restaurant in the Pike Place Market. Their version has truffle oil and apples in the mix. Oooh boy it's good! So I thought I would take a stab at it. Turns out, I know how to make a pretty damned good chicken salad. Even Lorelei said, "Num Mom! I like it!"
So here it is.*
1/2 a roasted chicken, chopped up into small pieces.
1/4 cup mayonnaise
1 shallot, finely dices
1 tsp white balsamic vinaigre (or just white vinaigre)
a squeeze of lemon juice
Salt and Pepper to taste
That's it folks. No shiny pictures this time, just a simple meal.
* Please refer to the follow up post regarding this recipe.