You roasted a chicken and made carcass stock, so I’m taking it easy on you for meal #2 of the chicken challenge. It’s hard to beat chicken salad and when you throw chopped artichoke hearts and walnuts into the mix it doesn’t last long.
I was frankly surprised by the amount of chicken salad one chicken breast made. I ended up getting four lunches out of this recipe which for those of you who are counting would technically put me at six meals for two people from one chicken.
When boiling the egg for this chicken salad, go ahead and boil two more at the same time. You’ll need them for the udon noodle soup bowl and you’ll be happy to have them cooked and ready for eating when the time comes.
Chicken Salad with Artichoke Hearts and Walnuts – Printer Friendly Recipe
Makes 2 generous portions
1 ½ cups shredded chicken meat (about one large chicken breast)
¼ cup finely chopped celery (about ½ a rib)
¼ cup chopped canned artichoke hearts (about 2 small artichoke hearts)
¼ cup toasted walnuts or pecans, chopped
1 large hard-boiled egg, chopped
1 green onion, trimmed, white and green parts thinly sliced
1 tablespoon sweet pickle relish
¼ cup mayonnaise
1 teaspoon white wine vinegar
Salt, to taste
Freshly ground black pepper, to taste
To serve: mixed greens and good bread (optional)
In a medium bowl, toss together the chicken, celery, artichoke hearts, walnuts, egg, green onion and sweet pickle relish. Stir in the mayonnaise and white wine vinegar and season to taste. Refrigerate until ready to eat.
Serve a scoop atop a bed of mixed greens or eat it as part of a sandwich on toasted bread with a handful of mixed greens.