Leigh's Chicken Salad

Lunch
Written By Leigh Brown

This chicken salad recipe doesn't have specific measurements. It's a favorite of my husband's, and I usually estimate the measurements. It goes perfectly with some crusty bread and arugula and pairs well with the Lolati Rosé of Grenache.

INGREDIENTS

  • 1 rotisserie chicken

  • 1/4-1/2 cup mayo

  • 2-3 tbsp. apple cider vinegar

  • 2-3 tbsp. olive oil

  • 1-2 tbsp. honey

  • 1 tbsp. curry powder

  • salt & pepper, to taste

  • celery or scallions, diced (as many as you like!)

  • raisins or a chopped apple (as many as you like!)

  • 1/4 cup toasted walnuts

DIRECTIONS

Step 1

Chop up the rotisserie chicken in chunks. Save the carcass for chicken stock!

Step 2

In a large bowl, whisk together the mayo, apple cider vinegar, olive oil, honey, curry powder, and salt and pepper. Let rest for about 15 minutes.

Step 3

Add the chopped chicken to the bowl along with the celery/scallions, raisins and/or apple. Mix everything together and adjust seasonings if needed. Top with walnuts.

Leigh Brown
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