Chicken Salad is so simple to make but still hard to find a good one. My husband and I like different kinds of chicken salads. He likes his simple: chicken, celery, salt and pepper and mayo. And I like mine spicy and tangy. I love to have pickles, sour cream, and capers in it, almost like a remoulade with chicken. Today I had a bunch of left over chicken and was looking for a new kind of chicken salad we both would enjoy and I think I might have found a winner. I came across a Cranberry and walnut chicken salad by Smitten Kitchen. However, my husband doesn’t like cranberries or walnuts in his salad so instead I used pine nuts and golden raisins; I also added Dijon mustard as well. Turned out great!
Let me know your favorite chicken salad.
Raisin and Pine nut Chicken Salad
Adapted from: Smitten Kitchen
Makes 4 to 6 servings.
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup pine nuts
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried golden raisins
2/3 to 3/4 cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons tarragon or any herb of your choice
1 tsp Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Toss together all ingredients in a large bowl until combined well.
You can add it to your sandwich, serve it on cracker on put it on top of some lettuce.