Chicken salad is one of my favorite sandwich fillings, and luckily there are a number of places in Raleigh that get it right (I will blog about those soon.) I recently posted my recipe for chunky curried chicken salad, which is a great change of pace from what you normally get in restaurants/stores in the area. However, not everyone likes curry (hard to believe, isn’t it), so here is my recipe for a more traditional chicken salad. The good thing about this is you can control the calories by using light or fat free mayonnaise and by not adding too much of it, without sacrificing the taste.
- 2 boneless, skinless chicken breasts
- 1 cup white wine
- 1 cup water
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon kosher salt
- ½ fresh lemon, juiced
- 2 stalks celery, diced small (about 1 cup) and drained
- ¾ cup red onion, diced small and drained
- ¼ – ½ cup light mayonnaise (I used Duke’s)
- Penzeys 4/S special seasoned salt to taste
- Fresh ground white pepper, to taste
Bring white wine, water, bay leaves, thyme, kosher salt and lemon to a boil in a large skillet. Add the chicken breasts and poach for approximately 15 minutes – turn over the chicken about half way through. The chicken should not be pink on the inside. Let cool.
Cut up the chicken into chunks, add it to the food processor and process for about a minute or so.
Transfer the chicken to large bowl and add the celery and onion, which I now drain and then blot with a paper towel to remove any excess liquid (thanks, Ronda, for that tip!)
Sprinkle with the 4S salt and pepper, to taste. Fold in the light mayo – I start with ¼ cup and then add more if needed.
Chill for at least an hour before serving. I like this chicken salad on good bread (like this sandwich on my homemade beer-cheese bread), to stuff in pita bread with lettuce and tomato, or in wraps.
Eat, drink and be merry!