I think this was the first time I had eaten chicken since arriving to Buenos Aires in January.
It’s not that I dislike chicken, but if I’m going to eat meat I prefer to save it for some juicy pork or bloody carne as opposed to boring old chicken.
That and I think the states ruined chicken for me after realizing how many hormones and other junk the farmers are injecting to mass produce big breasted birds.
On the other hand they look A LOT better on this end of the continent and when I have leftovers from a private gig I’m not going to let them go to waste!!
So I figured I’d introduce an American classic to my Argentine friends and serve it alongside some sweet charred corn on the cob.
There are a gazillion recipes for chicken salad- some with fruits, nuts, boiled egg, mayo based, oil based, etc.
I tend to use whatever’s in the house and has some crunch. fresh herbs, and citrus.
If my inner fat girl is calling to me I’ll throw in sour cream or if I’m feeling chunky I’ll use a little olive oil instead of mayo.
Either way works and since chicken is so tame you can really go in any and all directions with it.
My favorite so far has been Mexican chicken salad- chipotle chilis, lime, cilantro, y queso cotija.
Sadly here in Argentina there is zero cotija cheese, the limes are wicked expensive (30+ pesos a kilo vs. 3-5 for limes!) and the variety of anything spicy or smoked is desolate.
Therefor today we’re sticking to classic American chicken salad.
NOLAchef Classic Chicken Salad ::
- chicken/ pollo
- celery/ apio
- green onion/ verdeo
- lemon/ limón
- mayo/ mayonesa
- arugula/ rucúla
- parsley/ perejil
- pumpernickel/ pan negro
- salt & peper/ sal y pimienta
- Tony’s Chaceres Creole Seasoning (optional)
My leftover chicken was two large legs/thighs that had been braised and came out tender, falling off the bone.. If braising isn’t your thing you can bake it, boil it, or by a whole roasted chicken and then shred it.
When I was in college we’d buy roasted chickens ALL THE TIME and smother them in hickory bbq sauce and make sandwiches with mayo and pickles….
Anyways, shred (with your hands) or cut up the chicken into small pieces and throw them in a mixing bowl with chopped celery, green onion, lemon juice, minced parsley, salt & pepper (or Tony’s) and a nice blob of mayonaise.
Mix well, adjust seasoning and set aside.
Wash and dry your arugula and lightly toast your bread. If you’d like you can season the arugula with a bit of lemon/olive oil/salt/pepper or leave it naked for a crunchier texture, your call.
Assemble the sandwich and serve immediately or wrap it and throw it in fridge for later.