By Iron Chef Leftovers
One of the very first posts to this blog was a recipe for chicken salad. It is a good recipe, but I am always looking to make things better. Recently I was at a friend’s place and we were hungry and there was leftover chicken, so I decided to whip something up with the ingredients on hand. It was good; possibly better than the original, but I will let you decide.
1 chicken breast cut into bite sized pieces
1 large carrot finely minced
1 large stalk celery, finely minced
2 tablespoon finely minced yellow onion
2 scallions minced
1 teaspoon dried oregano
1 tablespoon garlic powder
1 teaspoon minced fresh dill
2 teaspoons minced fresh basil
1 1/2 tablespoons mayo (see note)
1 1/2 tablespoons tzatziki (see note)
2 teaspoon whole grain mustard (see note)
• Note – when I say tablespoon for the mayo and teaspoon for the mustard, I am not talking about the measurements, I am talking about the spoons you would find in your silverware drawer. I just take 1 1/2 big scoops each of mayo/taztziki and 2 big teaspoon of mustard. If I had to guess measurements, 1/4 cup each of mayo abd tzatzki, 1 1/2 tablespoons (the measurement) of mustard.
In a large bowl, combine the chicken, carrot, celery, scallions and onion.
This is a salad, so you are making a salad dressing essentially. In a bowl, combine the mayo, tzatziki, mustard, herbs, garlic powder and balsamic vinegar. Mix until well incorporated. Taste it. Add any additional seasoning as needed.
The Final Product
Add the dressing and fold using a spatula. Taste it. There should be a subtle hint of heat from the onions and mustard. I usually will add a few grinds of black pepper and, if needed, some salt and fold that in. That is it, you are done. If for some reason you like more dressing, just make some more and add it in. This is pretty potent stuff and you are really looking more to coat everything rather than drown it.
Serve it however you want – on a sandwich, salad, or my favorite, just out of the bowl with a spoon.
The Spicy Variation
Add 1 minced jalepeno and 2 tablespoons (or more) of siriacha to the dressing and combine.