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!