With capers, carrots, sweet red peppers and celery in a light dill dressing.
When I cook a whole chicken, we usually have some left over. This recipe is a great one to use for any leftover chicken. I made this a lot when I was catering lunch to businesses in Downtown Denver. I remember one customer who thought it was a mortal sin to put sweet red peppers in a chicken salad. I think it gives it a great flavor. Myra used canned pimiento peppers, which gives the salad a Spanish tapas vibe. You can also add a tablespoon or two or your favorite curry powder for a nice change.
The creamy dill dressing I use in this recipe makes more than you will need for the chicken salad—but it’s a great dressing to have around for salads or to use as a dip for chips and vegetables. Just put the leftovers in the refrigerator in a resealable container to use when you want. It should keep for quite awhile given the ingredients.
Chicken Salad
Equipment
- 1 set of measuring tools
- 1 knife and cutting board
- 1 pot to cook the chicken (if you are starting with raw chicken)
Ingredients
- 1 whole chicken, cooked, boned and diced (about 3 cups)
- 1/2 cup sweet red pepper, small dice OR canned pimento peppers
- 1 cup celery, small dice
- 5-6 oz. grated carrots (about 3 large carrots)
Creamy Dill Dressing:
- 1/2 cup mayonnaise
- 1 TBLS dried dill weed
- 1 tsp. salt
- 1 tsp. pepper
- 2 TLBS. lemon juice
- 2 teas. Dijon mustard (such as Grey Poupon)
- 1 TBLS. capers (include liquid)
Instructions
- You can use a roast chicken from the store, roast your own or do what Myra did and boil a chicken, de-bone it and dice it up.
- Dice the red pepper (or pimientos) and celery.Grate the carrots.
- Mix all the ingredients for the creamy dill dressing, Add 1/3 to a 1/2 cup of dressing to the chicken and then add the vegetables. Mix it altogether and cool in the refrigerator until ready to serve.Garnish with slices of tomato (if desired).
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