I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). Serve as an open-faced sandwich on grilled sourdough.
2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)
1 large stalk celery, cut into 1/4” dice
1/2 green apple, peeled and cut into 1/4” dice
1/3 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
2 handfuls arugula, roughly chopped
1/2 cup Veganaise, or your favorite mayonnaise
2 teaspoons fresh lime juice
coarse salt to taste (about 1/2 teaspoon)
freshly ground black pepper to taste (about 1/2 teaspoon)
1. Stir everything together.
For more than 25 years, Ed Behr has edited The Art of Eating, a truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with...