Spice Up Your Chicken Salad

Oliver Sitrin, the executive chef at the Blind Butcher & Goodfriend Package Store, shows you how to add some spice to your chicken salad.


Elbow Salad

10oz Organic or hydro mixed greens (washed and trimmed) or (a bag of store bought)
(Pickled ranch)- or just regular ranch (store bought ranch, & pickles)
1 Smoked chicken - or rotisserie from the store…(pulled)
4 each Egg hard boiled, separated, and mashed (or one per person)
Pickled vegetables (2 oz per person to taste) - carrot, celery, pickles, okra (store bought whatever you can find)
5-6 oz. Cheese grated (white cheddar or whatever you like)
6-8 each Chives

In a large bowl, dress mixed greens 2.5-3 oz. per person of greens, with about 1 oz. of dressing. Mix and season to taste with salt and pepper.

Place dressed greens in cold bowl or large plate, in rows place chicken on top of salad in a row across the top, next, place a row of egg white, next to that egg yolk, and make a row of shredded cheese and beside that a row of pickled vegetables, chives across the top.


Pickled Ranch

1cup mayo
½ cup buttermilk
2-teaspoon worst shire
1-teaspoon onion powder
1-teaspoon garlic powder
3 tablespoons chopped fresh dill
1-teaspoon salt (kosher)
1-teaspoon pepper (cracked)
1-cup dill pickles chopped
5oz sour cream


 

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