Thursday, March 2, 2017
Chicken Salad w/ golden raisins in a mustard vinaigrette dressing
A most excellent addition to a late Winter or Spring Brunch menu. It's a lighter chicken salad - no mayo or dairy in the dressing - so pairs well with a buttery croissant. Serve a scoop in the center of a strawberry and pecan salad or just with some saltines for a quick lunch.
1st: roast two chickens (or grab a rotisserie from Wegmans or Costco or your favorite place)
2nd: make the dressing:
1 Tablespoon roasted garlic powder
1/2 teaspoon rosemary powder or some chopped FRESH rosemary. (if you only have dried needles skip them)
1 tsp dried chives
1 tsp dried savory
2 tsp dried thyme
1 tsp salt
1/4 C toasted dry onion pieces OR one large sweet onion, chopped and caramelized
Add enough water to reconstitute the dried herbs (and onions if applicable)
1 cup whole grain dijon mustard
3/4 cup honey
1/2 cup red wine vinegar
1/4 cup olive oil
Pick the meat off the chicken. (Save the skin and bone for stock if you'd like!)
Place whatever is left after the 11 month gets her fill while you're picking into your stand mixer:
whirl for 2-3 minutes until shredded.
With a spoon, mix in 1 pound of golden raisins. Stir in dressing.