Longtime readers of the ‘letter will know that I love a cold-mayo based salad. When the temps hit the 70’s, that’s pretty much my entire diet, along with smashed cukes. (See previous recipes, Subtly Asian Potato Salad 🥔, and Subtly Asian Macaroni Salad.)
I love to make a tupperware of this chicken salad using rotisserie chicken at the beginning of the week for easy lunches all week long. It makes about four servings, which is perfect, because it tastes better after sitting in the fridge, but you don’t want it to sit too long.
Didn’t take a pic so here’s a bad joke instead (not Sponsored but you could if you wanted to)
Celery & Apple Chicken Salad
Makes approx 4 small servings
I feel like cold mayo-based salads are a bit controversial. They either appeal to you, or they don’t. If you’re in the anti-mayo camp, I still think this recipe could convince you a bit, because it’s light and fresh and the opposite of gloopy. I get my cold mayo salad inspiration from Japanese style potato salad, which is often fresher tasting, IMO.
A few things make this recipe special. One, I use a combo of Kewpie mayo and greek yogurt to make the dressing, which keeps it light. You can totally use just Kewpie mayo. I add seasoned rice vinegar and maple syrup for a good tang. Finally, I personally like my chicken salad to have a ton of crunchy bits – diced celery and especially celery leaves for flavor, plus crispy apple. If you don’t like sweet and salty you can nix the apple.
Make the dressing:
In a large mixing bowl, combine:
1 tbs pickle relish
3 tbs kewpie
2 tbs whole milk yogurt
1/2 tbs rice vinegar seasoned
1/2 tbs maple syrup
Salt & pepper to taste
Meanwhile, prep the vegetables.
1/2 white or red onion diced and rinsed
1/2 c celery stems and leaves, finely diced
1/2 apple diced, use crispy variety like Cosmic Crisp
Dice the onion and rinse in a colander under cold water and let it drain. Finely dice celery and apple.
Prep chicken:
8 oz rotisserie chicken white meat, diced
Now combine it all together:
Toss all ingredients in dressing in a bowl. Add additional salt & pepper to taste, cover tightly and chill for several hours and up to 3-4 days.
My favorite way to eat this chicken salad is in a wrap. To make a chicken salad wrap, slightly heat up a burrito-sized tortilla. Add ¼ recipe chicken salad and close-up burrito style. Slice in half and serve.
Have a good weekend,
Soph
P.S. Enjoyed this recipe? Have a favorite recipe to a cold summer salad? You can reply to this email. And, as always, please consider a paid subscription :)