I actually needed to find some use for the chives on my front porch which are really thriving from all the rain we have had. I love chives, but I find that sometimes they are too subtle for the things that I cook. They were quite nice in this salad, they were not a stand out but rather a nice compliment to the other flavors.
I served this chicken salad on some toasted homemade light rye bread which is so dense you can really only eat a half sandwich. I think it would also be really good on a light focaccia that you could grill.
If you don’t have leftover chicken to make this salad try roasting some. I took this suggestion from Ina Garten on how to cook chicken for chicken salad and I love the flavour it creates. I like using chicken breasts with the skin on and bone in. Rub the chicken with olive oil, salt and pepper. Roast at 350F for 35 to 40 minutes or until done. Allow to cool until you can handle and then shred. That’s how you can cook chicken for chicken salad.
(makes enough for 1 large or 2 small sandwiches)
1 chicken breast, cooked cooled and shredded
1/4 celery stalk, cut in half lengthwise and finely sliced
1/4 apple, cut into 2cm long pieces and finely sliced.
-2T mayo
-1t Dijon mustard
-small lemon wedge
-lots of pepper and some salt to taste
1. Squeeze the lemon on the apples and toss to prevent apples from browning, discard lemon. Combine all ingredients and fill sandwiches.
More Delicious Chicken Recipes:
Curried Chicken and Mango Salad
Braised Chicken Thighs with Bacon and Olives
Chicken, Spinach and Black Bean Enchiladas
{ 8 comments… read them below or add one }
That sounds so light and fresh with the use of fresh herbs and the minimal amount of mayo. Usually I would just use no fat yogurt or sour cream and add curry powder to mine. An idea to use up your chives is chive oil. Just cut up your chives into 1-in pieces and rinse under warm water a couple times, dry out and place in a blender with canola oil. Strain and store. It’s good for salad dressings and the like
That is a good idea! Is contamination a problem?
Well, most bacteria can’t live in oil based solutions. I wouldn’t reccomend that you blanch the chives, as the high heat would destroy its delicate flavor. You want the right balance of 1 cup of chive to 1 cup of canola, and blend high for 2 minutes with the little hole on the top open. The high blending will cause it to heat up thus, any risk of contamination would be eliminated. Then you should store it in the freezer or refrigerator (canola oil won’t congeal like olive does in the cold).
I like the idea of using chives in a salad like this. I like the subtle flavor of chives a lot, but they aren’t something I’ve cooked with a lot. Kevin’s idea for chive oil sounds interesting too.
ARghhh! I’m so sorry I skipped you, and it’s now fixed. I will have Anh also include you for next week for people who missed it, and please accept my apology. (I’m blaming it on old age!)
Hi there! I popped by from the WHB roundup. I’ve got a silly qn I hope you can help. I’ve been wondering how to cook chicken for chicken salad? Do I boil or steam the chicken? If boil, how much water do I use?
Chicken salad just screams “summer” to me – I am growing chives this year so I’m gonna have to grab a few and use up my leftover roast chicken from Easter. Great recipe!
I actually didn’t boil or steam the chicken but roasted it instead. I find you get the best flavour that way. If you have it (and it is cheaper anyway) get the bone in, skin on chicken. And you can follow Ina’s instructions for how to roast it for chicken pot pie:
“Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. “
Don’t forget to let the chicken cool to room temperature before using for salad, plus it will make shredding it much easier!