Wednesday, October 20, 2010

Crunchy Chicken Salad

We're all looking for new, fun and interesting ways to present chicken to our families. In honor of our upcoming recreational Sunday class, "Chicken Six Ways," which promised to teach all of us a few new ways to cook our favorite bird, we invite you to try Chef Avram's favorite chicken salad recipe, which adds crunch and life to all of all that boiled soup chicken that we never know what to do with. Chef Avram reports that this sharp, simple and savory recipe is a big crowd pleaser. It's perfect for an Erev Shabbos dinner or lunch, served with challah, toast or matzah.

To sign up for Chicken Six Ways, a class which will be given by Chef Russell Moss, Executive Chef of the 92nd Street Y Tribeca Cafe, on Sunday, November 7th, call 718-758-1339.


3 and 1/2 cups cooked chicken (24 ounces)
3/4 cup minced celery
1 small onion, minced
3/4 cup minced water chestnuts
1 cup mayonnaise
1 tbsp minced fresh dill (or 1/2 tsp minced dried dill)
2 tbsp white vinegar
3 tbsp Canola oil
Salt and white pepper to taste


Remove all skin, bone and cartilage from the cooked chicken and dice the meat into 1/4 inch cubes. Place into a sanitized mixing bowl.

Finely mince the onion, water chestnuts, and celery. Squeeze all excess water from the minced vegetables (using a clean towel or cheesecloth) until they are quite dry. Add the vegetables and all other ingredients to the chicken.

Mix well to bind. Chill immediately. Garnish with additional minced fresh dill.

1 comment:

  1. What a great way to add texture to chicken salad. The water chestnuts especially sound like a delicious addition.