If it’s roasted, you might as well

make some roast chicken salad!

There are so many variations for this classic salad, but my favorite is from H-E-B, one of the largest grocery stores in Texas. The first time I tried theirs, I was hooked. It is pretty simple really, but the chicken is incredibly tasty because they use rotisserie chicken meat. To that they just add some celery and a bit of hot sauce to spice things up.

Since I had some leftover roasted chicken, I went ahead and used the leftovers to make a similar salad to HEB’s. I added some spice with roasted poblanos and Piment d’Espellete, but you can add or omit at will.

Roasted Chicken Salad
Makes about 4 cups

1/3 cp celery, finely chopped
1/3 cp roasted poblano pepper, finely chopped
Finely chopped Italian parsley
1/2 cp mayo (use the real thing)
1/4 cp sour cream
1/2 tsp Piment d’Espellete or cayenne pepper
Sea salt
Freshly ground black pepper
3 cps chicken meat, roasted and cubed

Combine the first 6 ingredients until well incorporated. Taste it and adjust the salt & pepper as necessary.

Mix in the chicken.

And…, see if you can keep your fork out of it long enough to serve it.

Go on. Serve.

Cookingly yours,