Test Kitchen: Chicken Salad
By Jessica Rodrigo - JRODRIGO@VICAD.COM
Feb. 6, 2013 at 2:03 p.m.
Updated Feb. 5, 2013 at 8:06 p.m.
Imitation is the highest form of flattery, but variation is the spice of life.
That's why when I had some extra chicken in the fridge from making chicken stock, I decided to make chicken salad for lunch.
When I think of chicken salad, there is one name that comes to mind - Napoleon's. Their chicken salad is just so good. It's light, flavorful and is a delicious go-to when you're looking for lunch.
When I make homemade chicken broth, I usually have enough chicken to last throughout the week. This way, I can make quesadillas, pasta, salads or whatever my little heart desires. With the unusually warm winter we've been having, chicken salad seemed like a refreshing way to use the chicken.
Chicken salad is best when it still has big chunks of chicken in it, so I like to shred my chicken into smaller pieces, but keep them just a tad larger than the size I cut the celery or green onions. The green onions are optional, of course, because not everyone is a fan of the crisp vegetable.