Ladies Lunching Chicken Salad
Ladies Lunching Chicken Salad is delicious take on chicken salad with green grapes, poppy seeds, fresh parsley and crisp celery with toasted almonds.
Servings: 8
Ingredients
- 4 cups chicken roasted and chopped
- 2 cups celery
- ¾ cup slivered almonds; toasted
- 1 tablespoon poppy seeds; toasted
- 1-2 cups green grapes halved I like it heavy on the grapes
- ½ cup mayo though mayo in particular is extremely discretionary
- salt and pepper to taste
- ¼ cup fresh parsley chopped or 2 tablespoons fresh tarragon leaves
- butter lettuce and croissants for serving
Instructions
- Preheat the oven to 400° F.
- Remove the chicken parts from its cavity and reserve for the stock. Pat the chicken dry with a paper towel and place in a baking dish. Rub the chicken down liberally (inside and out) with salt, pepper, and olive oil (1 tablespoon of each). Bake for 50 – 60 minutes or until the chicken registers 160° F in the thick part of the breast. Let cool. Chop.
- While the chicken is roasting, you can chop the celery and parsley and halve the grapes.
- In a small pan, toast the almonds on medium heat until then begin to brown. Then add the poppy seeds and toast for a minute or two more.
- When the chicken has cooled, combine the chicken, celery, almonds and poppy seeds, grapes and mayo in a large bowl.
- Toss well. Taste. Add salt and pepper to taste.
- To serve, toast the croissants and wash and dry the butter lettuce. Slice the croissant in half, but not all the way through. Line with a butter lettuce leaf and mound with chicken salad.
Notes
It’s a great idea to plan a few chicken dishes around roasting a chicken. There’s definitely efficiency in roasting a couple together. For example, make chicken noodle soup and chicken salad on the same day.