There’s an old expression that you can cook every part of a pig, except the oink. Well, one of the reasons I don’t begrudge the food store six dollars for a good rotisserie chicken is that I use everything but the cluck. After Friday Night Supper comes Saturday lunch, and while I have been known to warm up the bread and chicken as a perfectly respectable lunch, I tend to get more positive feedback when I make chicken salad. Fresh herbs are key, so Don and I headed out the other day to pick up chives, parsley, basil, and rosemary at the local feed and seed.
Saturday Chicken Salad
Toasted almonds or pine nuts
Chopped herbs … parsley, chives, and/or rosemary work well
Chopped olives … kalamata or green olives in brine
Finely diced shallots or thinly sliced scallions
Dash of Montreal Steak seasoning
Yes, yes … I know there are no amounts, but I don’t know how much chicken you have leftover. This is where you have to channel your inner chef … cut some stuff up, throw it together, taste it and adjust. It's also what I call the cook’s privilege: getting a taste beforehand, not to mention the applause afterward.
Serve on bread if you must, but I prefer good multi-grain crackers such as Fresh Market Lavasch or Kashi TLC Stoneground 7-Grain.