You guys.. it’s Memorial Day Weekend and we’re firing up the grill early! We stocked up at Pacific Health Foods so we don’t have to shop this weekend. Don’t get me wrong, I love a good BBQ with friends but what I love even more is being able to actually enjoy people (without hanging out by the grill all afternoon). So here’s my solution! Pre-make this bomb chicken salad the night before or even a few days prior to having your guests over, then you can make some appetizers, a big salad and some cocktails and spend quality time with your people! I know, chicken salad might not sound exciting but this recipe kicks things up a notch - it’s a winner.
Alright, build your base with the basics PLUS a few extras that are key. In my opinion, you can’t have a chicken salad without the crisp celery, a red onion, some sort of mayonnaise and Dijon. Here’s how we spiced things up… add a dried fruit! I used dried cherries because of the texture, sweetness to tartness ratio, and the size. They are usually softer than dried cranberries which I enjoy. I also want to urge you to add an herb in this salad. I used cilantro because I had a bunch in my fridge and the flavors worked really well but you could also use tarragon or dill or even parsley.
I used this avocado oil vegenaise because I actually prefer the consistency and flavor over regular but you can use whatever kind of mayonnaise you prefer!
Cien Chiles “The Mustard” is a newer product that we carry at the shop and I can truly say I couldn’t be more excited. I love a good pickled mustard seed and this one is on-point. You get that pop of flavor, with the subtle heat, it makes your mouth happy. Plus it’s full of probiotics and sustainably sourced.
I always buy raw nuts and toast them if/when I need to. I used a raw walnut and toasted them in a dry pan for a few minutes until golden brown. I love walnuts with a chicken salad but you could also use an cashews (which would be great!) or almonds. Or a seed!
Everything about this salad is just perfection. Obviously you could use a canned chicken or tuna with this recipe but the marinated, grilled chicken is smoky and juicy and is just better. The crunch of the toasted walnuts, tartness of the dried cherries and the pop from the pickled mustard seeds. Yum.
I marinated the Mary’s Organic Chicken thighs with a homemade romesco sauce which I had made a few days ago but you could also use a store bought one. I love sauces. Whenever I have the time I like to make something to have for the week. Romesco sauce is one of my favorites:
- roasted red peppers
- whole almonds
- sun-dried tomatoes
- raw garlic
- smoked paprika
- cayenne pepper
- extra-virgin olive oil
This sauce is delicious on fish or chicken (even steak) or grilled vegetables. I also just love to have it on hand when I have a loaf of crusty sourdough. Once I marinated the chicken, I threw it on the grill and chopped it. I added it to the mixture of celery, nuts, cherries, mayo, mustard, herbs etc. when it was slightly warm because the flavors come together and it’s much better that way! Then I let cool fully and stuck it in the fridge to enjoy throughout the week!
I served this over little gem lettuce for dinner but you could easily place a hefty scoop between two pieces of bread and call it good!
INGREDIENTS
- 1 package of Mary’s Organic Chicken Thighs
- 1 cup toasted walnuts
- 1/2 cup dried cherries
- 2 tbsp dijon mustard
- 1/4 cup mayo
- 3 tbsps pickled mustard seeds
- 3 stalks celery
- 1/4 cups red onion
- 1/4 cup cilantro
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