Oh my word. I’m not sure where to even begin. But let’s just say that my packed lunch repertoire has significantly improved. Like, it’s way off the charts now. It’s a revolution.
For serious.
I’m not one to go ga-ga over celebrity chefs [or their offspring], but let’s just say that while I initially thought it was cool that Guy Fieri’s teenage son, Hunter, contributed a recipe to Food Network Magazine, after I made it and tasted it, I was super impressed. This wasn’t just a fringe benefit of having a famous father [though certainly that was the reason Hunter’s recipe was published in a m a g a z i n e!!!]… this kid can cook! And create. Whoa.
Chicken salad has always been something I like but never think to make. I’m not really sure why, because it’s so filling, and when made right–can be awfully healthy. Perfect for a quick weekday lunch. This version has all the makings for a good chicken salad: it’s creamy, crunchy, and flavorful, giving you exactly what you want without weighing you down. A tiny bit of mayonnaise mixed with dijon mustard provides creaminess without excess; celery, carrots, and red onions give some crunch without tons of nuts and grapes that usually end up slightly soggy; and herbs and spices add flavor without compromising the nutrition.
We loved the versatility of this chicken salad. It can be served on a bun or as a wrap, or even on lettuce or crackers. We made it on Sunday night and each enjoyed two servings throughout the week for lunch–enough to be savored, but not too much that we got tired of it. I did cut the recipe in half, so feel free to increase the quantities to suit your needs. By the time I finished my last lunch of it, I was kinda wishing I had done that myself. And that never happens. So be forewarned… this stuff is fantastic!
Hunter Fieri’s Chicken Salad [from Food Network Magazine]
click to print
Ingredients:
- 1 cup shredded chicken [from a rotisserie or oven roasted chicken]
- 1/4 cup minced celery
- 1/4 cup shredded carrot
- 1/4 cup minced red onion
- 2-4 tablespoons mayonnaise
- 1 tablespoon whole grain dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- dash paprika
- freshly ground black pepper
- rolls or tortillas, for serving
- lettuce, for serving
- tomato slices, for serving
Directions:
In a medium size bowl, mix together chicken, celery, carrots, and onion. Add 2 tablespoons mayonnaise and 1 tablespoon mustard. Stir, then add up to 2 more tablespoons mayonnaise if needed. Add celery salt, garlic powder, and paprika, mixing well to incorporate. Add black pepper to taste, then serve on a roll or in a tortilla, garnished with lettuce and tomato.
Time: 10 minutes.
Yield: 3-4 sandwiches or wraps.
The Pajama Chef 