by amanda
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Photo by Sarah Shatz
1/4 cup thinly sliced red onion Ask a question about this ingredient
Salt Ask a question about this ingredient
4 cups cubed roasted chicken (I like to include some of the crisp skin) Ask a question about this ingredient
3 tablespoons slivered peppadew peppers Ask a question about this ingredient
1 cup marinated artichoke hearts (drained thoroughly) Ask a question about this ingredient
1/4 cup roughly chopped smoked almonds Ask a question about this ingredient
2 teaspoons chopped thyme Ask a question about this ingredient
1 tablespoon whole-grain mustard, plus more to taste Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
Lemon juice, to taste Ask a question about this ingredient
1/4 extra virgin olive oil Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Sprinkle the onion with salt and toss to coat. Let sit for 15 minutes. Squeeze the onions to drain any juices.
Ask a question about this stepIn a bowl, toss together the onion, chicken, peppadews, artichoke hearts and almonds. In a small bowl, whisk together the thyme, mustard and vinegar. Gradually whisk in the oil. Season with salt and pepper. Pour the dressing over the chicken and fold together. Squeeze in lemon juice to taste -- it will take a fair amount, probably 1/2 to 1 lemon. Let sit for 15 minutes. Taste and adjust the seasonings. Serve.
Ask a question about this stepMaking this for second time tonight - it rocks. Great combination and an easy dinner!
I made this for a screaming 2 night slumber party of teenage girls. No smoked almonds available on short notice so I bought roasted, sauteed them, blotted them and added TJ's South African Smoke to the almonds and to the chicken mixture. Next time I would skip sauteeing them and just add the Smoke to the entire mixture. No pappadews in the immediate vicinity and no time to go to Zabar's, so I found a bottled pappadew sauce and threw in several T.'s of that. Finally, some dried apricots were out on the counter after prolonged snacking, so I sliced a handful and added that too--the fruitiness seemed to go with the smoke and heat. There is still some in the fridge for a midnight snack. Will the teenagers notice??
WOW! I had to improvise, since I'm in a small town with not all of the ingredients available (peppadews). But, this was so good! So easy, and really a party hit. I made three different Chicken Salads, and this by far was the best.
Ate far more than my share of this today at Mrs. Wheelbarrow's get together. I'm catering my niece's graduation party in 2 weeks, and this just got added to the menu! AND - it was so nice to see you (and your adorable mini-me daughter) again!
Oh Lordy, this was so good. My Whole Foods happens to have a marinated artichoke heart and peppadew combo in the antipasto bar, so the ingredients were super easy for me to come by as well. Can't wait to eat the leftovers tomorrow for lunch. Many thanks for the awesome recipe!
You're welcome! So glad you enjoyed it!
I will never think of chicken salad the same again! Absolutely divine! I didn't have sherry vinegar so I used red wine vinegar and added lots of chopped parsley, lemon juice, and zest. The other commenters are right. This is amazing!
Hey -- thanks for taking time to let me know your thoughts!
So good and easy! I used maple vinegar instead of sherry vinegar and roasted red peppers since we didn't have peppadews . . . leeks instead of onions . . . tamari roasted almonds instead of smoked almonds . . . but I don't think any of the changes detracted from the recipe. We liked it, and it was a good way to get my husband to include some vegetables in his diet and break out of eating his cold chicken as slabs with mayonnaise on bread.
Kudos to you for your efforts to broaden his palate!
If you could not use pappadews because of a guest's allergy to them, what would you use instead? Or would you perhaps just not worry about a substitution? I'm thinking, perhaps, a few picholine olives, coarsely chopped . . . . Thank you. ;o)
If it's not an allergy to all peppers than I might just use a roasted pepper. But if it is an allergy to all peppers, then yes picholines sound great!
I'm surprised I didn't comment on this ages ago, as I've been making this since first posted. I just linked to it on food pickle and noticed that I never did say how much I love this chicken salad. I've never loved mayo so this is perfect for me, but the combination of the vinaigrette, peppadews and almonds is amazing!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
My comment has nothing to do with the wonders of these recipes but the ease of use of the Food52 site. Thanks for the community of cooks and the amazing site - I lied - the recipes are great too!