In honor of this warm Spring weather and lots of greens! Perhaps serve this chicken salad over a bed of greens.
- Chicken (1…or more)
- Olive oil, bacon fat, lard, poultry fat
Cilantro Mojo sauce the secret ingredient in the chicken salad
- herbs
- Yogurt
- Lime juice
- Cilantro
- Garlic
- onions
- dried tomatoes
- dried currants
- salt
- pepper
- Fennel (optional but nice when in season to add a nice crunch, kale-spargus stems would work too in this season)
1. Roast your chicken(s). We prefer Mark Bittman’s Simple Roast Chicken recipe, always works well.
Then cut up the chicken into chunks to your liking for chicken salad. Pour some of the pan juices from roasting the chicken over the cut up meat. You can refrigerate it easily at this point and make the rest of the salad later.
2. Chop onions and saute in poultry fat from the roast chicken until browned and soft. Turn off, add chopped dried tomatoes and dried currants and a bit of the roasting juices and chopped fennel if using it. Stir into the chopped chicken.
3. Make the Cilantro-Lime Yogurt Dressing
1 cup yogurt
1/4 cup Cilantro Mojo Sauce (You can make your own, or snag our frozen mojo sauce)
2-3 teaspoons Maple Syrup
2-3 Tablespoons Lime juice
salt & pepper
Mix all dressing ingredients together and then mix with chicken.
Eat and enjoy!