Although in Spain salad usually refers exclusively to a mixture of ingredients that includes potatoes and mayonnaise, this is not always the case in other cuisines. This American-style chicken salad does not contain potatoes: the undisputed protagonist is the chicken, and the recipe is very suitable as a side dish but also as a filling for a sandwich, a few heads of lettuce or if you want to go back to the eighties, some avocados.
To take the recipe a step further, instead of boiling or poaching the chicken – which is usually common practice – we use a rotisserie chicken, which has a lot more flavor. To enhance the taste of fried chicken that we like so much in Spain, we use three tricks: mince the meat with the skin, add a little juice and finally a touch of Worcestershire sauce, which significantly increases the umami – the fifth flavor of the salad.
Preparing with fried chicken is also super quick: all you have to do is buy the chicken, chop and mix all the ingredients, without any cooking. Like all salads, it benefits greatly from resting in the fridge for a few hours. And if you want to use it to stuff sandwiches, you can also make them in advance. In this case, I recommend you put lettuce leaves between the bread and the salad so that they don’t soak the crumb and everything is in perfect condition when you unpack it at the picnic of your dreams.
Time: 10 mins
Difficulty: This may require chopping up a few ingredients
Ingredients
For 4 people
- ½ roast chicken with skin
- 3 tablespoons roast chicken juice
- 8 cucumbers
- 4 pickled onions
- 1/2 red onion
- 1/2 stalk of celery
- 4 tablespoons mayonnaise
- 2 teaspoons grain mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 lime
- Black pepper to taste
- Finally, add the green part of a chive, parsley or chives
instructions
1.
Separate the skin from the chicken, chop very finely until almost a paste, and place in a large bowl.
2.
Separate the meat from the chicken bones, shred it and add it to the bowl. Using scissors, cut randomly a few times so that the pieces don’t get too big. Add the chicken sauce and stir until combined and there is no liquid at the bottom of the bowl.
3.
Chop cucumbers, spring onions, half a red onion and celery. Add them to the bowl along with the mayonnaise, grain mustard, Worcestershire sauce, lime juice and freshly ground black pepper. Mix well until everything is integrated and well distributed.
4.
Taste and adjust salt if necessary. Refrigerate for at least two hours before serving and top with more black pepper and chopped chives, parsley, or scallions.
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