Memorable chicken salads include one Arianne used to make with toasted walnuts, minced fresh parsley and a vinaigrette made with walnut oil, white wine vinegar, and a little mustard. Ming’s Chicken Salad is on our gastronomic (memory lane) every time we travel to the Bay Area. Clayton’s Famous Chicken Salad features grapes, creamy blue cheese, and a mayo dressing. Our new favorite is inspired by flavors of fall. Flavors and textures combine to surprise: the tartness of the green apple is balanced by the raisins, and the toasty savory pumpkin seed pesto blends to become part of the dressing.
Hope you like it as much as we do!
Favorite Chicken Salad – Serves 4-6
2 cups roasted chicken, pulled or cut into 1/2 inch chunks
3 cups kale, thinly sliced: Chiffonade
1 Granny Smith apple, cored and sliced and cut into 1/4″ cubes
1/2 cup celery, thinly sliced
1/3 cup grated or minced carrot (optional)
1/4 cup scallions, thinly sliced
1/2 cup Pumpkin Seed Pesto
1/2 cup Thompson raisins
4 tablespoons (1/4 cup) olive oil
2 tablespoons fresh squeezed lemon juice
Fresh ground pepper and salt to taste (there is salt in the pesto, so taste before adding more.)
1. Combine the olive oil, lemon juice, and pumpkin seed pesto in a small bowl. Stir with a fork or whisk t blend.
2. Put the rest of the ingredients in a salad bowl; toss. Add the dressing, toss again to combine well. Adjust the seasonings (pepper, possibly salt) and serve.
3. This can be made the day ahead. Leftovers will keep in the refrigerator for 2-3 days.