I have to admit I have not eaten chicken salad in years. Maybe it is because it seems to have disappeared from most lunch menus. On the rare occasion it is offered, it usually contains mayo; and I am allergic to eggs. As I reflected on what I like and do not like about chicken salad, I started from scratch and am pleased to offer this recipe. The oil and vinegar dressing is lighter than mayo, and is especially refreshing for summer. The currants provide a touch of sweetness without the use of sugar; and the pecans add crunch and texture.
Chicken Salad Recipe
Ingredients:
1 roasted chicken, shredded
2 shallots, chopped
2 Tablespoons tarragon leaves, chopped
1 Tablespoon thyme leaves, chopped
1 celery rib, chopped
1 cup pecans, chopped
1/2 cup currants
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon dijon mustard
kosher salt
fresh ground pepper
6 large tomatoes
red leaf lettuce, for plating
Preparation:
Mix all ingredients, except tomatoes and lettuce, in a large bowl. Cut the tops off the tomatoes and scoop out the insides. Fill each tomato with a large scoop of the chicken salad.
Serves 6.
