Chicken salad may not be the first thing that comes to mind when you think comfort food, but I promise you, just give it a chance and it'll work it's way into your heart.
Living in southern California it is always hot... like always. If you're thinking about moving here just know that it doesn't get below 75 most of the year which makes for most people's perfect day, every day, and I hate it (I feel like I'm the summer time Grinch.) So obviously I don't want to add to the heat I'm already suffering in. I know I'm being dramatic, but it's the truth. I get so unpleasant when I start to sweat, which is basically every day, that my husband lets me control the air conditioning and it doesn't get above 68 in our apartment. Consequently when it gets really hot I'm looking for food that cools me down. That is where chicken salad came into my life. Its just so yummy and actually gets better when it sits in the fridge over night. I love it because it's also so versatile. It can be served on it's own, in a sandwich, or on top of some arugula if you want to make it extra healthy.
My recipe for chicken salad is a bit different than most recipes out there. First off it doesn't have any mayo. Both my husband and I can't stand mayonnaise on it's own or in large quantities, so that meant I had to change the dressing. When researching I saw a lot of recipes also called for the chicken to be boiled, or to just be cooked without seasoning. I decided that that could be an opportunity to add a bit more flavor, so I started by marinating my chicken. You can really use any marinade you love. My go-to marinade is a mixture of garlic, lemon juice, honey, olive oil, thyme, rosemary, salt, pepper, and red pepper flakes. I let it sit in a plastic bag in my fridge for 3 hours.
The other thing I love about this recipe is it's quick! Once I was ready to make it I put my pan on medium heat and started cooking my chicken breast. Once a good crust has formed on your chicken add the chicken stock. This helps give your chicken some moisture.
While it's cooking there is plenty of time to make the dressing and chop the rest of the ingredients. For the dressing mash up the avocado and then mix in the ricotta, mustard, salt and pepper. Then add in the chopped veggies.
We happened on this really cool mustard at the store that I thought i'd try with this recipe. It wasn't too bad. When you're in the mood for something a bit different, or adventurous I recommend trying it!
Once the chicken is cooked through remove and set aside. Lower the heat and add the apples to sauté for a few minutes until they are warmed through. I know it sounds weird, but trust me. The apples soften up just a bit and pick up a savory flavor from the pan while still remaining sweet.
When the apples are done add them to the veggies and dressing. Chop the chicken, add it to the mixture, and then stir until just combined.
I happened to pick up some romaine lettuce at our local farm, and it made for these perfect cups for the chicken salad. It was the perfect way for us to ride out our most current heat wave.
What is your favorite way to eat chicken salad or to cool down on a hot day?
1 marinated chicken breast
2 small or 1 large cucumber
Cook your chicken breast in a pan on medium heat. When a crust has formed on the outside add 1/2 c. of chicken stock and allow the chicken to cook all the way through. Remove from the pan and allow to rest and cool. Reduce heat to low.
Dice your apple and add chunks to the pan on low heat. sauté until warmed through, about 1- 2 minutes.
While chicken and apples are cooking make dressing of avocado, ricotta cheese, mustard, and salt and pepper. Mash avocado and then stir in other ingredients.
Chop up onion, celery, and cucumber and add to dressing.
Chop up chicken into cubes and add to veggies.
Mix until combined and serve.
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