It seems a little basic to give you a recipe for chicken salad, but there is always something to learn, right? I don't ever want to assume that just because someone cooks means he or she has cooked everything. This is kind of impossible; we all have holes in our repertoires (Confession: I have never made creme brulee. For reals.) This week, we aim to make the best use of our roasted chicken. Plus, I have a few lessons I feel compelled to impart.
First things first. I learned this week that even kids who are fairly adventurous eaters aren't going to like everything all the time. That's fair, but I sometimes forget it. Mine did NOT like this in a wrap for lunch. It seems that they would much prefer tuna salad to chicken salad. So much for expanding the lunch rotations. I probably would have been better off just providing them with shredded chicken, unadulterated, in a container, and let them eat it with their fingers.
Second, consider this recipe as something you can adapt for the inevitable turkey-for-days, Thanksgiving leftover situation. Swap the chicken for turkey, and the grapes for a little cranberry sauce, cut back on the mayo and/or mustard a bit, and there you have it. Turkey salad.
I know this might not sound like I am doing a good job selling you on the merits of Waldorf-inspired chicken salad on toast, but consider the photo. I think it tells a different story. Keep in mind a classic Waldorf has apples and a squirt or two of lemon juice. This made enough for about 4 small sandwiches—two of them were wraps. The other servings ended up here on toast; I used what would likely fill two sandwiches.
- 2 cups roasted chicken, shredded
- 2 T. good quality grain mustard
- 2 T. good quality mayonnaise
- 1/2 cup sliced grapes
- 1/2 cup chopped walnuts
- 1/2 cup chopped celery
- Salt and pepper to taste
- Two pieces of your favorite bread, toasted
With a fork, combine all ingredients in a medium sized bowl with a lid. Spread your desired amount on the toast. Repeat, if you've got a dining companion. Otherwise, put the lid back on the bowl and into the fridge.