Chicken Salad Lettuce Wraps

Chicken Salad Lettuce Wraps

Chicken:

  • 6 Chicken Thighs
  • ¼ cup of white wine  
  • 1 Onions White onions (diced)
  • 1 Stalks of Celery (diced)
  • 1 Carrot (diced)
  • 3 Cloves of Garlic
  • 4 Sprigs of thyme
  • 2 Bay leaves
  • Salt and Pepper to taste

Start off in a pot big enough to hold all of the ingredients listed above, with enough oil to cover the bottom of the pan. I like to use vegetable or canola because they do not impart the olive oil taste and olive oil has a low smoke point. When searing pieces of meat, you want an oil like the vegetable or canola because of its high smoke point and neutral flavor. Vegetable and Canola oil both can be used at higher heats that olive oil without scorching the oil. Start off by adding the chicken to the preheated pan skin side down and sear until golden brown and delicious. Flip over and sear on the other side. This should take about 5-8 minutes on medium heat. Once it is seared, remove from pan and place on a plate. Next add your vegetables and sauté for 1-2 minutes. Add your white wine to deglaze your pan, scraping the fond on the bottom of the pan (fond is the material that is left over in the bottom of a pan when you’re cooking. It’s all the bits of chicken skin left over from rendering down the chicken skin.). Once the vegetables have turned translucent add enough water to cover the chicken completely. Add your thyme and bay leaves and bring up to a boil. Once the boil has been achieved reduce the heat to a simmer and cook until chicken thighs are done. You can tell the chicken thighs are done by inserting a fork into the meat and twisting. If the meat pulls away from the bone your chicken is done. Allow to cool in the chicken stock completely. Once cooled and shredded, cut up the meat to a mince (very small pieces) set in a bowl and start on the prep for your other items. Reserve the chicken stock for 7 days in the fridge or you can freeze for an extended period of time.

Chicken Salad:

  • Chicken minced
  • 1 lemon juiced
  • ¾ cup mayo
  • ½ red bell pepper
  • ½ cup sliced green onion
  • ¼ cup minced red onion
  • ¼ cup minced celery
  • 3 garlic cloves minced
  • 2 tablespoons whole ground mustard
  • 2 tablespoons sherry vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 2 teaspoons smoked paprika
  • 2 teaspoons celery seed
  • ½ teaspoon cayenne 
  • salt and pepper to taste

For the vegetables going into this, especially the red onion, garlic, celery, and red pepper you want as fine of a mince as possible. You don’t have to be perfect but you want these vegetables cut very small, it’s mainly a texture thing. You are shooting for the same size for consistency, it might seem like a small detail but I’m sure we have all had something where a piece of food on the plate was cut to big compared to the other ingredients and then it just throws you for a loop, I know I have had it and I have cut things inconsistently and it just doesn’t seem right. Once all of these items have been prepped, throw them all into a bowl and mix. Season with salt and pepper to your liking and enjoy! 

This goes great on crackers, bread (check out the bread recipes here on the page) or if you’re trying to eat a little healthier throw some of this on some bib lettuce for a nice, light and refreshing year round snack.

Chicken salad is a big thing, especially here in the south. Its one of those dishes that my granny would bring over for a family get together or have in the fridge. It was always made with left over fried chicken or grilled chicken. You don’t have to do the recipe above for the chicken, you can go buy a rotisserie chicken at almost every big grocery store chain, but I really would suggest you try to make anything and everything you possibly can at home. It feels better and it tastes better. Plus, you can always change up any and everything spice wise to fit your pallet. You can keep it with the more traditional chicken salad with the recipe above, or you can adapt it to a different cuisine. For example, you could take a Mexican cuisine approach to it. Instead of using parsley use cilantro. Instead of using red bell pepper use a Poblano. Instead of using lemon use lime. Add cumin and coriander in there for your spices and maybe a little tajin or a chili lime salt. Wrap in a burrito wrap and you have an updated twist to this classic dish. Another thing I like to add to my chicken salad is dried cherries and pecans. It adds a sweetness and a little bit of a crunch and depth of flavor with the pecans.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s