Rotisserie Chicken Salad with Craisins

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

Printable Recipe

Ingredients

• 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 (optional, but oh so good)

• 1/4 teaspoon Jane's Krazy 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

Directions

1. In a very large bowl, whisk together the mayonnaise, chicken stock, celery seed, granulated onion, shallot salt, Jane's Krazy Mixed Up Salt, ground black pepper, dried parsley, and fresh parsley until well incorporated.

2. Stir in minced celery, Craisins, and chopped chicken until everything is coated evenly.

Notes

• 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.

Black Pepper and Chive Gougeres (Savory Cheese Puffs)

I had the pleasure of doing a cooking demo for a special group of ladies this past weekend.  I showed the group how to make Gougeres (goo-zhehr), savory cheese puffs made from Pate a Choux (pot a shoo), a pastry dough that puffs up when baked.   Gougeres are excellent served warm or at room temperature.  They can be eaten alone, but we enjoyed them filled with Rotisserie Chicken Salad with Craisins.   

Black Pepper and Chive Gougeres (Savory Cheese Puffs)

makes 15 - 18 puffs

Printable Recipe

Ingredients

• 1/2 cup water

• 4 tablespoons unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon granulated onion (or onion powder)

• 1/2 cup all purpose flour

• 2 large eggs

• 1 teaspoon ground black pepper

• 1 1/2 teaspoons chopped chives

• 2 ounces grated extra sharp cheddar cheese (or Gruyere)

Directions

1. Preheat oven to 425F.

2. Line a half sheet pan with a silpat liner.

3. In a heavy bottom saucepan over medium-high heat, combine water, butter, salt, and granulated onion; heat until mixture starts to bubble.

4. Lower the heat to medium-low and add flour, stirring vigorously until a smooth paste forms and pulls away from the sides of the pan; continue stirring for a minute or two more.

5. Remove from heat and allow mixture to cool slightly before using a whisk to incorporate the eggs, one at a time, beating well after each addition until no sign of egg remains. (for best results, be sure to use a whisk during this step)

6. Stir in pepper, chives, and cheese.

7. Use a #50 scoop (or 1 tablespoon) to portion about 15 choux puffs spaced evenly on the sheet pan.

8. Bake for 15-20 minutes until deep golden brown.

9. Serve warm or cool before filling with chicken salad.

Notes

• Pastry dough should be baked immediately.  

• Do not double recipe.  

• Dough can be frozen in individual portions and baked from directly from freezer (just increase baking time by a minute or two). 

• Gougeres can also be frozen after baking if wrapped very well.

To make a sweet version that you can turn into cream puffs:

• omit granulated onion, black pepper, chives, and cheese

• reduce salt to a pinch

• add 1/2 teaspoon sugar

• cool puffs completely and fill with homemade whipped cream.