July 4, 2012

Chicken Salad

To get things started, you're going to want to cook your chicken. Lucky for us, we had a parade and chicken roast for the 4th of July in our hometown!

  • We chipped up about 6 cups (48 oz.) of chicken to bite-sized pieces. If you're not fortunate enough to have a chicken roast near your house the next time you want to make chicken salad, you can roast 4 medium-sized chicken breasts in the oven for about 15 minutes or until thoroughly cooked, seasoned with a touch of salt and pepper.
  • Once we broke down the chicken, it was time to dice some celery. We love celery, so added about 2 cups (16 oz.) for texture. However, you can add closer to a cup and be perfectly fine. Once the celery was added, we diced 1 small apple for more of a crunch, along with some sweetness.
  • Looking at our pantry, we decided to add 1 small plum to the mix. It added a deep, vibrant purple color along with a refreshing tartness. The apple and plum measured out to approximately 1 1/2 cups (12 oz.) a piece. Just for some more color and a touch more sweetness, we tossed in a handful of cranberries.
  • You can also add some nuts to the mix as well, such as walnuts or pecans for crunch and earthiness. Once we were satisfied with the main ingredients, it was time to put together the creamy aspect of the dish. We took a simple 1-to-1 ratio of sour cream to mayonaisse, and whipped them together (About 1 cup of each, respectively.)
  •  To add a twist inspired by the Basil Chicken Salad Wrap at Roly Poly Subs, we added about 6 large leaves of basil to the sour cream mixture. We used a knife technique known as the chiffonade to produce long, beautiful strands. Once that was completed we incorporated the two mixtures together, folding from bottom to top to ensure every bit of chicken was coated. Adding salt and pepper to taste, you're left with a visually pleasing and flavorful rendition of your classic chicken salad!