Which is to say, it’s really everything a chicken salad should be. (It's also an excellent use of leftover cooked chicken, and equally great when made from scratch.)
1 cooked split chicken breast + full leg, shredded (about 8-12 oz meat)
2/3 cup walnuts
1 cup finely diced celery (about 2-3 stalks)
3/4 cup mayonnaise
1 cup finely chopped dandelion leaves, tough stems removed
1/2 cup finely chopped tarragon leaves
1/4 cup finely chopped parsley leaves
zest of 1 lemon + juice of half a lemon
1/4 tsp salt, or to taste
pepper, to taste
Makes 4-6 servings
Takes from scratch: 1 hour 20 minutes
Takes from leftovers: 30 minutes
Serve: Serve over a bed of crispy greens (such as little gems), dress with olive oil, lemon, and salt, and top with pickled onion.* Or serve as a sandwich on ciabatta (or any nice rustic bread of your choice).
Store: The salad will keep in the fridge for up to 4 days from when the chicken was cooked.
*Pickled onions are easy to make and a delightfully tangy condiment to have on hand to add to salads, sandwiches, and tacos. In a saucepan over medium heat, combine 1 cup apple cider or red wine vinegar with 2 teaspoons of sea salt and 2 teaspoons of sugar. Stir to dissolve the salt and sugar and remove from heat. Peel and thinly slice a large red onion and pack into a large jar or bowl. Pour the warm vinegar mixture over the onion, stir to combine, and let sit for 30 minutes. Store in a jar in the fridge for up to 2 weeks. For additional aromatic flavor, throw in a couple of whole peppercorns and a bay leaf.