Rotisserie Chicken Salad with Craisins

All I'm going to say is this chicken salad is the bomb.  I usually make chicken salad "on the fly", but so many people asked for the recipe at a recent get-together that I decided jot down approximations.  Feel free to adjust this and that to suit your taste.

Rotisserie Chicken Salad with Craisins

Printable Recipe

Ingredients

• 1 cup real mayonnaise (we love Duke's)

• 1/2 cup homemade chicken stock

• 1/4 teaspoon celery seed (not celery salt)

• 1/4 teaspoon granulated onion

• 1/4 teaspoon shallot salt (optional, but oh so good)

• 1/4 teaspoon Jane's Krazy Mixed Up Salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon dried parsley, crushed in the palm of your hand

• 2 tablespoons fresh parsley, chopped

• 1 rib celery, minced

• 1/2 cup Craisins (dried cranberries)

• light and dark meat from 1 rotisserie chicken, chopped into 1/2-inch pieces

Directions

1. In a very large bowl, whisk together the mayonnaise, chicken stock, celery seed, granulated onion, shallot salt, Jane's Krazy Mixed Up Salt, ground black pepper, dried parsley, and fresh parsley until well incorporated.

2. Stir in minced celery, Craisins, and chopped chicken until everything is coated evenly.

Notes

• This chicken salad tastes best served slightly cold or at room temperature and is excellent served on these Black Pepper and Chive Gougeres.

• Chill leftovers in an airtight container.  

• I use Costco's rotisserie chicken - they're the best.

Mozzarella Cheesesteak Sandwiches

Here's my go-to cheesesteak recipe.  No special ingredients here - just pick up some thinly sliced sirloin from the freezer section of the grocery store.  Cook it up, smother with a healthy layer of caramelized onions and bell peppers, then top everything with shredded mozzarella cheese.  Heat until the cheese is ooey and gooey and Hello!  When the hubs realizes I have all the ingredients needed to make these, he bugs me relentlessly until I give in.  Yes, the way to my man's heart is through his stomach.  Thank you mozzarella cheesesteak sandwiches for being so yummy!

In a large skillet, saute onions and peppers in a little olive oil.

Almost ready for the next step.

Remove caramelized onions and peppers from pan.

My husband thinks I should keep at least one box of these in the freezer at all times.

In the same pan, drizzle a little more olive oil and start cooking the sirloin.  Don't forget to add salt and pepper.

Break up the strands of beef, stirring frequently, until no pink remains. I love using this nifty tool when cooking ground or shredded meats.

That was easy.

When the the beef is done, return the onions and peppers back to the pan.

Top with mozzarella cheese and crushed dried parsley flakes (in my opinion, a very under rated herb).

Cover the pan to melt the cheese, then serve on italian sandwich rolls and enjoy!

Enjoy!

Items used to make this recipe:

(affiliate links)

• large skillet https://amzn.to/3biuSo0

• meat chopper tool https://amzn.to/3u15Si3

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Mozzarella Cheesesteak Sandwiches

serves 6

Printable Recipe

Ingredients

• 6 of your favorite sandwich rolls, split and toasted if desired

• 2 tablespoons olive oil

• 1 large yellow onion, sliced

• 2 sweet bell peppers, sliced (red, yellow, or orange)

• 6-8 thinly sliced frozen sirloin portions (the kind used to make cheesesteak sandwiches)

• 1 1/2 - 2 cups shredded mozzarella cheese

• 1 teaspoon dried parsley, crushed in the palm of your hand

• salt and pepper to taste

• mayonnaise (optional)

Directions

1. In a very large skillet over medium heat, saute onions and bell peppers in 1 tablespoon of olive oil; stirring frequently until the onions caramelize and the peppers soften.

2. Remove from the pan and set aside.

3. In the same pan over medium-high heat, cook the frozen sirloin patties in remaining tablespoon of olive oil; stirring frequently until separated and fully cooked. Season to taste with salt and pepper.

4. Blot any excess fat from the pan with paper towel and discard.

5. Lower temperature to low.

6. Arrange cooked beef evenly in a single layer in the skillet.

7. Evenly distribute the onions and peppers in a single layer on top of the beef.

8. Sprinkle shredded mozzarella cheese evenly over the onions and peppers.

9. Crush the dried parsley in the palm of your hand and sprinkle over the cheese.

10. Cover skillet with a lid until the cheese melts. Alternately, you can place the skillet uncovered in a 300F oven to melt the cheese, about 5-10 minutes.

Note

• My husband insists his cheesesteaks be served on a toasted roll that has a healthy schmear of Dukes mayo.  Enjoy!