So here’s my version of a simplified roasted chicken salad. Now, I don’t usually have leftover rotisserie chickens just laying around, and I wanted a way to replicate the recipe without having to roast an entire chicken, pick off the meat, etc. when I make it from home, I know exactly what’s going into it. I couldn’t afford to buy it from The Fresh Market very frequently (ka-ching!) and 2. I knew I needed to break down this recipe because 1. Its simplicity and barely-there mayo won me over! The well-seasoned chicken has a light creaminess and bits of crunchy celery. Word on the street is that The Fresh Market makes their chicken salad from rotisserie chickens, and if you’ve ever tasted it, then you can see how that would be true. My chicken salad was a constant disappointment no matter what I tried, until I stumbled upon the roasted chicken salad at The Fresh Market. Now, I haven’t always loved chicken salad: my chicken was too chunky there was too much celery, too much mayo, blah, blah, blah. And it keeps well in the fridge, so it can be quickly pulled out for any meal or snack. Roasted chicken salad is super versatile since it can be eaten in a sandwich, on crackers, on apple slices, or in lettuce leaves. Our classic fallback is the BLT, but a simple roasted chicken salad always pull through in the clutch, and I love that I can make it ahead of time! Luckily, both of these boys like sandwiches, because they’re a simple solution to odd dinner times. Twice a week isn’t so bad, but when practice goes from 6 to 8pm, dinner has to be ready to eat at 5pm for him (with a quick snack when he gets home) and at 8pm for dad, the coach. Those shiny red cleats he’s sporting are screaming, “I’m brand new!” And the twice-a-week baseball practices have officially begun. Tis the season, baseball season, and our oldest is ramping up for his first year of machine pitch baseball.
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