All I'm going to say is this chicken salad is the bomb. I usually make chicken salad "on the fly", but so many people asked for the recipe at a recent get-together that I decided jot down approximations. Feel free to adjust this and that to suit your taste.
Rotisserie Chicken Salad with Craisins
- 1 cup real mayonnaise (we love Duke's)
- 1/2 cup homemade chicken stock
- 1/4 teaspoon celery seed (not celery salt)
- 1/4 teaspoon granulated onion
- 1/4 teaspoon shallot salt (available from Penzeys.com)
- 1/4 teaspoon Jane's Crazy Mixed Up Salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried parsley, crushed in the palm of your hand
- 2 tablespoons fresh parsley, chopped
- 1 rib celery, minced
- 1/2 cup Craisins (dried cranberries)
- light and dark meat from 1 rotisserie chicken, chopped into 1/2-inch pieces
- In a very large bowl, whisk together the mayonnaise, chicken stock, celery seed, granulated onion, shallot salt, Jane's Crazy Mixed Up Salt, ground black pepper, dried parsley, and fresh parsley until well incorporated.
- Stir in minced celery, Craisins, and chopped chicken until everything is coated evenly.
Note: This chicken salad tastes best served slightly cold or at room temperature and is excellent served on these Black Pepper and Chive Gougeres. Chill leftovers in an airtight container. I use Costco's rotisserie chicken - they're the best.