Courtesy of Everyday Food Magazine. The chicken salad I modeled my recipe after!
This one is dedicated to my cousin Rudy. She ordered the roasted chicken salad at Founding Farmers recently, and I was absolutely inspired by its sweet, tangy and peppery flavors.
I decided to recreate it on a whim after stumbling across a similar recipe in Martha Stewart’s Everyday Food magazine. Instead of using dried blueberries and golden beets, I replaced the sweetness with dried apricots. But there’s also a nice, nutty crunch from the toasted almonds and a verdant aroma from the fresh basil.
Like the Founding Farmers’ dish, I assembled the plate just the same: I laid out a bunch of leaves (spinach in my case, but you can use spicy arugula or buttery lettuce), topped it with a giant heaping portion of chicken salad and gently rested a crispy wedge of French bread against it. It was a beautiful sight to behold, and I didn’t want to break into it — but it was too good to resist.
Recipe:
1 heaping spoon of mayonnaise
1/2 c greek yogurt
1 tbs vinegar
1 clove garlic, minced
salt
pepper
3 chicken thighs, seared, roasted and then shredded
1 stalk of celery, minced
1/2 small red onion, minced
1/3 c slivered almonds, toasted (you don’t have to do this if you don’t want)
about 10 dried apricots, minced
8 basil leaves, minced
2 green onions, minced
Mix the first four ingredients together and season with salt and pepper. Add the rest of the stuff in and season again to taste. It should be tangy, sweet and tart!
