Punchy Purple Chicken Salad

Note: This recipe was originally published on my old blog on June 12, 2005. Now some 20/20 hindsight — to poach chicken breast, place it in simmering broth (with an inch of cover) for nine minutes, then cover, turn off the heat, and let it rest in the hot broth for about 20 minutes, until it’s cooked through.

 

The red onion provides both the purple and the punch in this salad, which you might want to tone down with some lettuce, tomato and cheese on your sandwich. If you don’t like a strong onion flavor, try soaking the diced onion in cold water for about 10 minutes to make it milder (a tip often given by the Food Network’s Sara Moulton).

 

Another suggestion: This recipe (like any chicken salad recipe) would work well with leftover chicken or with chicken pulled from a rotisserie-cooked bird. Whatever you choose, be careful not to overcook the chicken like I did! I need a little more poaching practice, it seems.

 

 

Punchy Purple Chicken Salad
Source: Colleen Fischer
Yield: enough for two small or one big sandwich

 

• 1 cooked boneless, skinless chicken breast half, cubed
• 1/2 medium red onion, diced
• 2 tbsp mayonnaise
• 1/8 tsp celery salt
• freshly ground black pepper

 

Stir together all the ingredients. Allow it to rest in the refrigerator for a half hour or more for the flavors to blend.

 

 

Download Punchy Purple Chicken Salad into MacGourmet.