THE WHOLE WORLD LOVES CHICKEN SOUP BY MIMI SHERATON IS A TRUISM AS WELL AS A RECIPE BOOK. BUT IT'S ALSO TRUE THAT EVERYBODY LOVES CHICKEN SALAD, FOR WHICH THERE ARE ARGUABLY AS MANY RECIPES. THE LAST ONE I POSTED WAS IN 2017, SO I NEED NOT APOLOGIZE FOR OFFERING A VARIATION. ASSUMING YOU'RE USING LEFT-OVER CHICKEN, THIS IS A TWO-STEP RECIPE: CUT THE MEAT OFF THE BONES AND MIX IT WITH AIOLI, THAT FABULOUS FRENCH VARIATION ON PLAIN OLD MAYONNAISE. I'LL PROVIDE YOU WITH THE LINK TO AIOLI, ALTHOUGH IT'S RIGHT THERE IN RECIPES. FOR ADDED CRUNCH I MAKE GRIBENES, YIDDISH FOR CHICKEN SKIN CRACKLINGS. YOU CAN, OF COURSE, ADD CHOPPED CELERY, ONIONS AND HERBS. MY FAVORITE IS FRESH TARRAGON.
IF YOU WANT TO MAKE GRIBENES, REMOVE THE SKIN FROM THE CHICKEN. LAY PIECES FAT SIDE DOWN IN A CAST IRON PAN ON A VERY LOW HEAT. THE FAT WILL REND AND THE SKIN TURN CRISP. DRAIN ON PAPER TOWELS.
CUT THE MEAT FROM THE CHICKEN.
IF USING, PEEL AND DICE HALF A RED ONION AND 2 CELERY STALKS. PUT IN THE BOTTOM OF YOUR BOWL. SALT AND PEPPER.
TOSS WITH 1 CUP OF AIOLI AND CHOPPED HERBS.
ROUGHLY CHOP THE GRIBENES AND SCATTER ON TOP.
ARRANGE ON A SERVING PLATTER WITH THE LETTUCES.
SERVES 4 OR MORE DEPENDING ON HOW MUCH CHICKEN YOU USE.
Ingredients
Directions
IF YOU WANT TO MAKE GRIBENES, REMOVE THE SKIN FROM THE CHICKEN. LAY PIECES FAT SIDE DOWN IN A CAST IRON PAN ON A VERY LOW HEAT. THE FAT WILL REND AND THE SKIN TURN CRISP. DRAIN ON PAPER TOWELS.
CUT THE MEAT FROM THE CHICKEN.
IF USING, PEEL AND DICE HALF A RED ONION AND 2 CELERY STALKS. PUT IN THE BOTTOM OF YOUR BOWL. SALT AND PEPPER.
TOSS WITH 1 CUP OF AIOLI AND CHOPPED HERBS.
ROUGHLY CHOP THE GRIBENES AND SCATTER ON TOP.
ARRANGE ON A SERVING PLATTER WITH THE LETTUCES.
SERVES 4 OR MORE DEPENDING ON HOW MUCH CHICKEN YOU USE.
