About this ebook
Chicken salad spans a remarkable range once you look past the classic mayo-and-celery version: mayo-dressed American classics, vinaigrette-tossed Mediterranean bowls, chili-lime dressed Southeast Asian salads, and composed French-style platters. What holds the category together is simple — cooked chicken, a dressing built to complement it, and a handful of textures for contrast.
This collection gathers twenty-five recipes: American classics (Waldorf, Cobb, buffalo, curried), Mediterranean and Greek preparations, Southeast Asian salads from Thailand and Vietnam, Tex-Mex versions (fajita, taco, southwest), a tandoori fusion salad, and modern grain- and fruit-based variations. Each recipe includes region or tradition, servings, prep time, ingredients, and method.
A general note on technique: rotisserie or poached chicken works well for mayo-based salads where the chicken is diced small, while grilled or pan-seared chicken suits salads where it's served sliced on top. For Southeast Asian and Mediterranean salads with acidic dressings, toss just before serving so the greens or cabbage stay crisp.
Chicken salad spans a remarkable range once you look past the classic mayo-and-celery version: mayo-dressed American classics, vinaigrette-tossed Mediterranean bowls, chili-lime dressed Southeast Asian salads, and composed French-style platters. What holds the category together is simple — cooked...
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