Thursday, June 19, 2008

Chile Chicken Salad

One of the best things about roasting a chicken is using the leftovers for chicken salad. As I was chopping the leftover chicken from the Bean Butt Chicken both Matt & I had the idea to use the Fragrant Chile Rub we used while roasting as the seasoning for the chicken salad. Well, this was just a brilliant idea as it was probably one of the best chicken salads we've ever made.
Chile chicken salad
(doesn't it look lovely on my homemade roll)

The rub did not make it too spicy but gave it a really nice, almost smoky flavor. We added green onions & slivered almonds to the salad to give it a nice crunch.

Chile Chicken Salad

2 c cooked chicken, chopped
1/2 c mayonnaise (more if the salad is a little too dry)
1 t fragrant chile rub
2 green onions, sliced
1/4 c slivered almonds

Mix everything together.  Serve on bread or a bed of salad greens.  I like it with some cherry tomatoes on top for a little sweetness.

6 comments:

Peter M said...

Kat, nice way to shake-up the ole' chicken salad (nice buns too)!

Nikki Miller-Ka said...

Those buns!

toontz said...

One word...YUM!

Spirophita said...

OMG. I am seriously drooling at my computer.

kat said...

Thanks everyone. It was so good I wan to roast another chicken just to make it again

Deborah said...

I love chicken salad, and this one sounds fabulous!

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