The memories associated with this chicken salad!
During the first summer of law school, between my first (1L) and second (2L) years, I lived in a large studio apartment in Chicago above a Whole Foods. Did not have to go outside to shop. It was my introduction to yuppies amassing in the same place to pick up prepared food at the end of the day, and heading to their separate homes to eat it.
This chicken salad was one of my staples that summer. A little bucket of Blackened Chicken Salad and a crusty baguette end. All I needed. I mean, and a glass of wine (obv). What a summer that was – my first summer with a job and a real paycheck, living downtown Chicago, and going out with a bunch of friends from college, and friends-of-friends… good stuff.
I generally shy away from mayonnaise, probably because I could never see eye to eye with a jar of Miracle Whip. {I feel like my grandma kept an open jar in her pantry – could this be possible?!} I still am not into gloopy spreads on my sandwiches, but after actually making mayonnaise myself, and having some great aioli over the years (which at its core is pretty much just flavored mayonnaise), I have kept a jar (of really nice) mayonnaise in my fridge, and use a Tablespoon now and again at special times like these. There is just one Tablespoon in this recipe. I do love a grainy mustard in my chicken salad as well. The cajun seasoning is sold under that name – “cajun seasoning” or “cajun spice.” “Creole” is a fine substitute if that’s what you have or what is available in the spice aisle. Honestly, depending on the blend, you may be picking up the same ingredients anyway. You can also search online for a seasoning recipe, using ingredients you already have with your spices, and use that instead, and use the leftover for seasoning meat or fish.
- 2 tsp apple cider vinegar
- 1 Tbsp grainy mustard
- 1 Tbsp dijon mustard
- 1 Tbsp mayonnaise
- 2 tsp honey
- .75 tsp cajun seasoning
- 1 clove garlic, zested
- 1 stalk celery, diced
- .5 carrot, shredded or julienned
- 1 scallion (green onion), sliced
- .25 c red onion, diced
- 1 large chicken breast, diced {I like to use poached, but you can use pre-cooked rotisserie chicken, or your leftovers}
- In a medium bowl, mix the apple cider vinegar, mustards, mayonnaise, and honey with a fork until they are uniform.
- Add the cajun seasoning and garlic, and mix again.
- Add the remaining ingredients, and stir.
Recipe adapted from the list of ingredients on a label from the Whole Foods deli counter.
This recipe is AH-MAZING! Just about to make it again. My husband LOVES it! Thank you so much!
So glad you guys love it, Christy!