So, I had some of that garlic-laden (but wicked tasty) batch of Allioli leftover, and, good as it was, the whole raw-egg thing had me fretting about keeping it for too, too long in the fridge, and then fretting even more about wasting such a tasty little condiment by feeding it, unused, to our disposal.
What to do?
Chicken salad! I make one I quite like with dried cherries and toasted pecans, but I went a bit more old school this time…
•2 cans chicken, drained, about 2 cups
•2 trimmed celery stalks, diced
•1/4 to 1/2 red onion, diced
•1 Persian cucumber, sliced and quartered
•2 scallions, sliced
•1/4 cup allioli
•1/4 cup mayonnaise
•1 tsp whole grain Dijon mustard
•5 spicy-sweet pickle chips, diced
•2 tsp fresh lemon juice
•1/2 tsp seasoned salt
•1/2 tsp Tellicherry pepper
First; by all means use your own freshly cooked chicken if you like, but I had hit a sale and had some coupons, and really, the canned stuff is kind of handy to have in the cupboard in a pinch.
In any event, drain and rinse the canned chicken (or cube the fresh) and stir together with the allioli, mayonnaise, Dijon, lemon juice, salt and pepper in a bowl.
Add the pickle chips and the fresh veggies and stir to combine.
Transfer the salad to a lidded bowl and stash, covered, in the fridge for a few hours for the tastes to blend.
I should note that you could – and I might, next time – easily cut down on the allioli and mayonnaise by 50% – so, 2 tablespoons of each – and you would still have a quite nice chicken salad.
I served ours on a lightly toasted french roll with some romaine.
A few sliced tomatoes would’ve been nice on top of it all, but still…
Nice chicken salad.