Leftover Chicken? whats for lunch today!

My Favorite Chicken Salad

There is this great little place that my husband takes me to in his home town of Philadelphia called Max & David’s.  They make the most outrageous chicken salad with currants that I absolutely adore and crave. My husband knows that if he “really loves me” he will go out of his way 25 minutes and bring me home this salad! I am too embarrassed to ask the guys behind the counter what the recipe is, so this is my version (minus the currants) of their salad that I make quite regularly at home.

Tip: I usually make this for shabbos lunch and use the leftover chicken from the Friday night meal. But, go to your local deli and grab a rotisserie chicken or a few cooked bottoms or even grilled chicken cutlets to make this salad quick and easy!

Tip: The currants or raisins give the chicken that yummy sweet and tangy kick that I love. In the summertime I love to use fresh blueberries instead.

  • 3-4 cups shredded cooked chicken
  • ¼ cup shredded carrots
  • ¼ cup raisins or currants
  • 1/3 cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tbsp. teriyaki
  • ¼ tsp. white vinegar
  • 1 head iceberg lettuce, shredded
  • ½ cup cherry or grape tomatoes, halved

In a mixing bowl combine the chicken, carrots and raisins. In a separate small bowl whisk together the mayonnaise, mustard and teriyaki and white vinegar. Pour the mayonnaise mixture over the chicken mixture and combine well.

To serve, plate the iceberg lettuce on individual plates or in center of large platter. Scatter the grape tomatoes around the lettuce. Spoon nice heaping fulls of chicken salad in center of lettuce and enjoy!

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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