United Tastes’ Favorite Chicken Salad

As featured in blog post #8: The Magic of Mayo.

When I was at the Biltmore Estate I had the pleasure of working with Executive Chef Becky Tillman. One of the restaurants on the estate had a rotisserie chicken on the menu that was juicy, drippy heaven. The daily leftovers were pulled apart and used for the next day’s truly life-changing chicken salad. Chef Becky was the first person I knew to put pumpkin seeds (pepitas) in chicken salad, and DAAAAMN GIRL. This one goes out to you 🙂

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Dressing:

  • 2/3 cup mayonnaise (I recommend homemade)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • salt, to taste
  • freshly ground black pepper, to taste

Chicken Salad:

  • 2 chicken breasts, baked (OR 2 breasts from a rotisserie chicken)
  • 2 tablespoons celery, finely diced
  • 2 tablespoons onion, finely diced
  • 2 tablespoons dried cranberries
  • 2 tablespoons roasted pumpkin seeds
  • dressing, as prepared above
  • 4 small ciabatta rolls
  • handful of mixed greens, to serve

For the dressing, simply whisk together all of the ingredients and adjust seasoning to your liking. Pull apart the chicken into thin shreds, then mix in celery, onion, cranberries, and pumpkin seeds. Pour over the dressing and mix until well combined. Serve immediately or chill in the refrigerator until it’s time for noms. Either serve on rolls with a few mixed greens, on a bed of greens as a salad, or with a fork from the container. The later is my favorite option. Should be enough for two servings. Bon app!

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Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: United Tastes’ Favorite Chicken Salad

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