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Posts Tagged ‘chicken salad’

by Caitlin Saniga

Feta-dill chicken salad in pita pockets

Faithful, long-time blog readers may recall a certain $6 Snack post I wrote that featured hummus from Aladdin’s in Akron, Ohio. Hummus is my favorite appetizer to order whenever I’m home and in the Aladdin’s neighborhood. But the chicken salad pocket is my favorite entree. It has a distinctly Mediterranean taste to it — from what I guess to be feta, lemon and tahini. Toasted almonds are nice touch, too. Here’s my attempt at recreating the chicken salad, and I think it’s a close match.

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by Sarah Steimer

Chicken salad with green tahini sauce and chickpeas

I made the tahini sauce before I ever considered using it on a chicken salad. I was spattering it occasionally on greens and roasted vegetables before I noticed the jar of sauce sitting next to a container of poached chicken. The best combinations are sometimes right in front of your face. (P.S. – Make this salad the night before and take it to work the next day. It’s best after sitting overnight.)

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by Caitlin Saniga

This was the first rotisserie chicken I've ever deassmbled solo. I'll warmly accept your congratulations.

This was the first time I've ever disassembled a rotisserie chicken solo. I'll warmly accept your congratulations. (It was a little harder than I thought it would be!)

  •  1 2- to 2 1/2-pound rotisserie chicken
  • 4 medium carrots, coarsely grated
  • 6 scallions, thinly sliced on the diagonal
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 8 big romaine leaves
Bibb and Boston lettuce leaves also make nice cups for the chicken salad.

Bibb and Boston lettuce leaves also make nice cups for the chicken salad.

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. IN a large bowl, combine the chicken, carrots, scallions, tarragon, salt and pepper.

In a small bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.

Divide the romaine leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.

Makes 4 servings.

Recipe adapted from: Real Simple’s Easy, Delicious Meals

Photos: Caitlin Saniga

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by Caitlin Saniga

Load a scoop of this chicken salad on a bed of spinach and top with feta (not pictured).

  • The almonds, pickles and cranberries should be roughly chopped into fine pieces.

    6 small chicken breasts, thawed and sliced into chunks

  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon + 1 teaspoon dill pickle juice
  • 2 tablespoons mayonnaise
  • 1/8 cup chopped dill pickle
  • 2 tablespoons chopped almonds
  • 1/4 cup dried cranberries, roughly chopped
  • dash of onion powder

In a medium skillet over medium heat, simmer chicken in oil and 1 tablespoon pickle juice.

Once chicken is cooked through, remove from heat and transfer to a medium mixing bowl. Add remaining 1 teaspoon pickle juice, mayonnaise, pickles, almonds, cranberries and onion powder. Stir to combine.

Serve over bed of greens or on Italian bread. Can be stored in the refrigerator for up to 3 days.

Recipe adapted from: my mom’s (Stephanie Saniga) recipe

Photos: Caitlin Saniga

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