Wednesday, September 23, 2009
Ultimate Chicken Salad
Last week I had a bunch of shredded cooked chicken and I needed a recipe, so I turned to Tyler Florence and his Ultimate Chicken Salad Sandwich. Tyler layered his sandwiches with sliced apples and cranberry sauce (and brie cheese) on top of the chicken salad. I was planning to serve my chicken salad on a bed of greens rather than as a sandwich, so I adapted the recipe accordingly.
- I liked Tyler's idea of pairing the chicken with sweet/tart fruit, so I put the apples and cranberries right into the chicken salad, which made a sort of hybrid waldorf/chicken salad. The apple was straight from my farm box, so I don't even know what kind it was, other than yummy!
- I substituted Greek yogurt for half of the mayonnaise.
- The dressing had a surprising (to me) ingredient: olive oil was stirred in with the mayonnaise (and yogurt). I'm a huge fan of olive oil, so I was glad to see it there.
- To me there was a pronounced flavor of mustard in the dressing (I'm not the world's biggest mustard fan), but when combined with the chicken, fruit and nuts it settled down nicely.
We totally enjoyed our chicken salad dinner plate. There was a nice combination of tastes and textures, and we were quite happy to have the leftovers a couple of nights later!
I'm submitting this post to Tyler Florence Fridays. Check out the roundup on Friday and see what folks are cooking up from Tyler's recipes.