Chicken Salad
Chicken salad is a frequent lunch menu item in my house and it’s quick and easy to make. One of many ways to finish off that leftover rotisserie chicken, this recipe elevates it far above your average salad. We love it on top of mixed greens and as the filling for a delicious sandwich.
The Secret Ingredient
Salted crema mexicana is my secret weapon that shoots down other chicken salads like a surface to air missile. It adds unbelievable flavor just as it does for authentic tortilla soup. Celery and nuts add a crunchy texture to go along with the savory goodness of roasted chicken.
If you feel like a sandwich instead of a salad, add sliced tomato and a toasted bun. With a few potato chips you have a perfect lunch.
- Yield: 3-4 1x
Ingredients
Scale
- 2–1/4 cups rotisserie chicken meat – chopped
- 1/2 cup salted crema mexicana sour cream
- 1 TBL mayonnaise
- 2 TBL chopped walnuts
- 1 celery rib – diced
- 1 green onion – sliced, including tops
- Salt – to taste
- 1/2 tsp freshly cracked black pepper – more to taste
- Mixed greens – for a salad
- Sandwich buns – buttered and toasted
- 1 ripe tomato – thinly sliced for a sandwich
Instructions
Chicken Salad
- Pull and trim the light and dark meat from a rotisserie chicken
- Chop and mix the meat
- Gently mix the meat with the celery, green onion and walnuts
- Add the crema, mayonnaise and black pepper
- Fold the chicken salad together until thoroughly combined and salt to taste
- Serve immediately over a bed of mixed greens and sprinkle a few chopped walnuts with cracked black pepper to taste, or tightly cover and refrigerate until ready to use
Chicken Salad Sandwich
- Butter and toast your sandwich bun in a cast iron pan or on a griddle
- Lay a bed of greens on the bun, followed by sliced tomato
- Spread a cup of chicken salad over the tomatoes
- Sprinkle with more chopped walnuts and black pepper to taste
Sounds yummy, never tried the crema. This is a staple for us too, but I have to add my chopped golden raisins.
That sounds like a great addition!