I came home the other night to another one of my husband’s famous chicken salads. He never makes it the same and it is always awesome. When the kids were little and he had to cook for some reason (rarely), they would tease that he would open up the refrigerator and grab all the leftovers, mix them all together and make a casserole. Since they always tasted good, the kids really didn’t mind.
Well, his chicken salad is the same. He takes whatever is in the refrigerator and in the salad it goes. This one was particularly creative and had a little Mediterranean feel to it so I decided to share it.
2 lbs Roasted Chicken chopped (Probably a breast, thigh and drumstick)
1/2 cup Mayo
1 tsp Jalapeño mustard
3/4 cup chopped onions
18 toasted almonds chopped
2 tablespoons New Canaan Farms Apple Cabbage Sauerkraut or any sweet sauerkraut
6 chopped sundried tomatoes
1/4 tsp garlic powder
8 green olives quartered
1/2 tsp Sesame Seeds
Salt and Pepper to taste
Mix it all together and serve over tomatoes or avocado….or both.
This is an odd mixture of flavors but was wonderfully delightful. The apple sauerkraut was sweet and could be substituted for a sweet chow-chow but it was important to the flavor. We don’t really think the sesame seeds added anything so, that could be left out. The almonds were toasted in the oven at 300 for 5 minutes. Toasting the almonds adds to the flavors. You can also do it in a dry skillet but have to be careful not to burn them. If you don’t have jalapeño mustard, use yellow mustard and add a tablespoon of chopped jalapenos.
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