Monday, April 29, 2013

Rosemary Chicken Salad w/ Smoked Almonds

So, let's just say that you decided to skip the grocery store deli and make your slow-cooker rotisserie chicken...(grin) Now what? There are TONS of recipes that utilize rotisserie chicken, but I always gravitate towards chicken salad. Whether it's my curried chicken salad or my usual "go-to" Hawaiian chicken salad, I love chicken salads, especially when stuffed in a sandwich between pillow-soft wheat bread! 

However, I'm REALLY particular about chicken salad. I don't always want apples or grapes in my chicken salad. I HATE when the chicken is chopped up so fine that the chicken salad ends up looking like tuna salad. However, I also hate when the chicken is left in HUGE chunks, too. But, it's all OK with me, since chicken salad is SO easy to make at home. 

This recipe is probably my new favorite chicken salad recipe - it's light, herb-y, and not absolutely drowning in mayonnaise. The smoked almonds add a nice crunch and a TON of flavor, while the raisins/cranberries add just the right amount of sweetness. I also can't seem to have chicken salad without celery, so OF COURSE I've added some, though I like to mince mine as fine as possible. The standout, though? It's the rosemary. Luckily, I have plenty of home-grown rosemary, thanks to the recent Birmingham Botanical Gardens plant sale. It adds just the right amount of herb-y flavor without being overpowering! 

Rosemary Chicken Salad w/ Smoked Almonds
adapted from Cooking Light

3 cups chopped roasted chicken
1 stalk celery, finely minced
1/4 cup chopped smoked almonds
1 tsp chopped fresh rosemary
1 pinch salt
1 pinch white pepper
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 1/2 tsp Dijon mustard
Golden raisins or dried cranberries (optional - I left them out)

Combine the chicken with the celery, almonds, rosemary, salt, pepper, Greek yogurt, mayonnaise and Dijon mustard. 

Fold in the golden raisins or cranberries if desired. Let chill for several hours to let the flavors combine before serving. 

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