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Chicken Salad with Pickled Vegetables

This is one of the best chicken salad recipes you will ever try.

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipeIt’s spicy, tangy, and just a bit creamy. I don’t like chicken salads that are drowning in mayo, so this one only has one tablespoon per serving, enough to temper the heat a bit, and add just enough creaminess.

Oh, also, this is beyond easy to make. You just mix some precooked chicken with a handful of other ingredients. I like using rotisserie chicken, because Mikey and I can have half of it for dinner the night before, and then make this chicken salad with the other half.

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipe Chicken Salad with Pickled Vegetables | spachethespatula.com #recipeI use a variety of picked veggies in this, because I think the more, the better! My mix includes Italian giardiniera, hot giardiniera, and my friend Helen’s homemade (amazing) Dilly Beans, but I urge you to throw in whatever you have on hand.

The chicken salad is awesome on a sandwich, obviously. But I like eating it over some lettuce leaves, served with kettle-style chips—the way my mom serves chicken salad.

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipe

The original recipe called for “dried salad herbs,” but on top of not having any, I didn’t know what the heck they even were. I found a recipe online and adapted it a bit to make my own, so I’m sharing that recipe with you, as well, just in case you are also totally baffled.

Chicken Salad with Pickled Vegetables

Yield: about 4 servings

Chicken Salad with Pickled Vegetables

Ingredients

    for the salad herbs:
  • 1 and 1/2 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried chives
  • 1 tsp dried marjoram
  • 1 tsp paprika
  • 1 tsp dried onion
  • 1 tsp garlic granules
  • 1 tsp kosher salt
  • 1/4-1/2 tsp freshly cracked pepper
  • for the chicken salad:
  • 2 and 1/2 cups cooked chicken, pulled or diced
  • 1 cup pickled vegetables (spicy giardiniera, dilly beans, regular giardiniera, etc.), chopped + 1 tbsp juices
  • 1/4 cup mayo
  • 1/4 cup chopped fresh basil
  • 2 tsp dried salad herbs
  • toast, lettuce, chips, to serve

Instructions

    for the dried salad herbs:
  1. Combine all of the spices in a spice grinder, or high-powered blender and grind until fine.
  2. for the chicken salad:
  3. In a medium bowl, combine the chicken, pickled veggies, mayo, basil, and salad herbs. Stir until mixed.

Notes

chicken salad adapted from here dried salad herbs adapted from here

http://www.spachethespatula.com/chicken-salad-with-pickled-vegetables/

Chicken Salad with Pickled Vegetables | spachethespatula.com #recipe

   

5 Responses to “Chicken Salad with Pickled Vegetables”

  1. paprika — February 24, 2014 at 6:02 am

    Hi! I know this is kind of off topic but I was wondering if you knew where I could locate a captcha plugin for my comment form?

    I’m using the same blog platform as yours and I’m having trouble finding

    one? Thanks a lot!

    • Rachael replied: — February 24th, 2014 @ 11:23 am

      Hopefully this isn't spam, haha, but I use IntenseDebate to run my comments.

  2. Helen — February 24, 2014 at 10:57 am

    MUST GO TO STORE FOR ROAST CHICKEN!!!

    • Rachael replied: — February 24th, 2014 @ 11:21 am

      Hahah

      …no but for real

  3. Pingback: Blackened Chicken Salad Wraps | Spache the Spatula

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