Friday, August 19, 2011

Chicken Salad - Another Way to Use Up a Roasted Chicken

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.


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