Chicken is one of my favorite proteins. Nothing beats a good chicken stock and nutritious soup when feeling under the weather or brings everyone home for Sunday dinner like a slow roasted chicken with root vegetables. And when the heat spikes in the summer it is the go to meat for an easy and light salad.
Here are two of my favorites.
Orchard Chicken Salad
- 5 boneless, skinless cooked chicken breast, cut into small cubes
- 2 medium apples, chopped
- 1/2 cup sliced celery, diced
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 3/4 cup mayonnaise
- 1/2 teaspoon celery salt
- salt & pepper, to taste
In a large bowl toss chicken, apples, celery, raisins, and cranberries.
Season with celery salt, salt, and pepper to taste. Mix in mayonnaise.
Serve chilled in lettuce cups or on brioche rolls.
Curry Chicken Salad
- 4 boneless, skinless cooked chicken breast, cut into small cubes
- 3/4 cup celery, diced
- 1/4 cup chopped scallions, white and green parts
- 1/2 cup raisins
- 3/4 cup whole roasted, salted cashews
- 1 cups mayonnaise
- 1/4 cup dry white wine
- 6 tablespoons chutney
- 2 tablespoons curry powder
In a large bowl toss chicken, celery, scallions, raisins, and nuts.
For dressing, mix mayonnaise, white wine, chutney, and curry powder in medium size bowl. Blend until smooth using a hand whisk.
Add dressing to chicken and other ingredients, stir gently until thoroughly coated.
For best results let sit in refrigerator for an hour to allow flavors to blend. Serve chilled in lettuce cups or on brioche rolls.
Here in the South, we don’t have to look hard for a good reason to get together for a summer tea with finger sandwiches. These salads work great on sliced mini croissant rolls or served in preformed wonton cups. Both were a favorite at our local garden club luncheons.
Going to a summer get together? What sandwich tops your list?