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.

Spicy Chicken and Hominy Stew

I had the pleasure of tasting this stew at a church dinner and immediately sought out the recipe.  If you like Tex-Mex flavors, you're really going to like it.  The original recipe called for sauteed chicken breasts, but I've adapted it slightly to take advantage of precooked rotisserie chicken.  I had no idea hominy was so good - I'm dreaming of the next time I make this wonderful stew.

Items used to make this recipe:

(affiliate links)

• 3-quart soup pot https://amzn.to/2FfWr4r

• the best soup ladle https://amzn.to/2MFJU0g

• canned hominy https://amzn.to/32CTn13

• salsa verde https://amzn.to/3o3Yoav

• sliced olives https://amzn.to/32DzU0f

• the sonoma diet cookbook https://amzn.to/2F0IwPd

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Spicy Chicken and Hominy Stew

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 1/2 cups onion, chopped

• 6 cloves garlic, minced

• 8 cups chicken broth (try my homemade)

• 2 15-ounce cans hominy, rinsed and drained

• 1 cup sliced black olives

• 1 cup jarred green salsa or green enchilada sauce

• 1 red bell pepper, minced

• 3-4 cups chopped rotisserie chicken

• 1/4 cup fresh cilantro, chopped

• 1/2 cup sour cream (optional)

• 1/2 avocado, chopped (optional)

• 2 tablespoons shredded cotija or mozzarella cheese (optional)

Directions

1. In a 6-quart casserole pan, saute onions in olive oil until translucent.

2. Add minced garlic and stir constantly for 30-60 seconds or until fragrant.

3. Add chicken broth, hominy, olives, red bell pepper, and chicken.

4. Bring mixture to a boil; reduce heat and simmer for 10 minutes.

5. Stir in the cilantro and serve. Add optional avocado and cheese to individual bowls if desired. Makes 6 servings.

Note

• Save that rotisserie chicken carcass to make homemade chicken stock!! 

adapted from The Sonoma Diet Cookbook