This zingy chicken salad recipe uses mustard, horseradish and fermented pickle to stand up to hot summer temperatures.
About zingy chicken salad recipe
This zingy chicken salad uses oil and vinegar instead of mayonnaise. Fresh mustard, horseradish and fermented sour pickle make it flavorful enough to stand up to heat of any summer day. Lots of fresh veggies add crispness and garden goodness to every bite.
Use any chicken you have available. It can be roasted, rotisserie, poached or grilled. I will often save leftovers from large chickens in the freezer until there is enough to use for a salad like this. The bones can make a good stock after picking the meat off of them.
Ingredients for zingy chicken salad
1 quart hand pulled cooked chicken meat, light and/or dark 1/3 cup fine diced zucchini squash
1/3 cup fine diced yellow crookneck squash 1/3 cup fine diced red onion
1/3 cup fine diced carrot 2 tablespoons minced garlic
1/4 cup fine diced fermented pickle 2 tablespoons mustard
2 tablespoons fresh horseradish sauce 3 tablespoons mirin rice vinegar
3 tablespoons extra virgin olive oil 1 tablespoon fresh thyme leaves
1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper
Preparing the zingy chicken recipe
1. Place the chicken and all of the vegetables in a large bowl and toss to mix well
2. Place the mustard, horseradish, oil, vinegar, salt and pepper in a bowl and whisk together well for the dressing
3. Pour the dressing over the salad and toss well to coat evenly.
4. Cover the salad and chill in the refrigerator for at least 30 minutes
5. Remove from the refrigerator and toss well. Adjust for taste as needed with additional vinegar, oil, salt and/or pepper
6. Serve as an entree with cold or hot sides or use as a sandwich filling or to stuff tomatoes
Zingy chicken salad with black beans and red chile sauce, brown rice pilaf and steamed root vegetables.
Notes on this recipe
Use whatever fresh or dried herbs you like best or have available. Substitute turmeric paste instead of the horseradish sauce to make a yellow curry salad. Add fresh grated or minced ginger root to make this salad even zingier. Apple cider vinegar or wine vinegar can replace the mirin for a slightly sharper flavor.
Zingy chicken salad has enough flavor to stand up to whatever it is served with. For a refreshing light lunch, I like it with a small side of fermented sauerkraut and half an avocado. This is a great summer picnic salad without mayonnaise.
This salad is gluten-free and grain-free. It supplies plenty of complete protein from the chicken. Zingy chicken salad also has plenty of vitamins and anti-inflammatory compounds from the plentiful vegetables and fermented pickles. It makes a good addition to any healthy whole food diet.
