You can mix, match, and meld chicken salad to your desired taste but I do have a few favorite preferences, one of which is fresh herbs. It was interesting, when I first tasted the sauce it was as if something was missing. Sprinkling in the fresh herbs really rounded out and enhanced the other ingredients.
I prefer a creamy savory mayonnaise/sour cream base. Absolutley no relish, sugar, grapes or any other sweet substances. I also like to crunch into celery, onions, and sometimes bell pepper. To offset the richness I use a few drizzles of apricot or other white balsamic vinegar and a splash or two of lemon juice. Salt and pepper of course and a bit of white wine, sweet or dry will work with this recipe.
Chicken salad is a platform where any number of herbs would be delicious.
Here I incorporated dill, chives, and lemon verbena. I've made it with parsley, rosemary, different basils, citrus herbs, oregano, or sage. It depends on what needs to be harvested or which herb I have at my finger tips in the kitchen.
I was searching for a different vessel to carry the chicken salad and finally settled on a fluffy buttermilk biscuit filled with more fresh herbs. The theme of every summer for me is cooking and feasting from the garden. Choose the plants you love the most. There's no right or wrong formula when it comes to chicken salad, whether you like it sweet, spicy, savory or a combination of the three.
Ingredients For Biscuits
2 cups all-purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 tsp salt
1/4 to 1/2 teaspoon black pepper (optional)
1/4 cup fresh chives, chopped fine
1/4 cup fresh parsley, chopped fine
2 tablespoons fresh dill, chopped fine
8 tablespoons butter, cubed
¾ cup buttermilk
Directions For Biscuits
Pre-heat oven to 450 degrees. Line a cookie sheet with parchment paper.
In a large bowl combine flour, sugar, baking powder, salt, pepper, and fresh herbs together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary.
Dump dough out onto a lightly floured surface and roll out to desired thickness. Cut with a 2 1/2 or 3 inch biscuit cutter so you have room for plenty of chicken salad. Place about 1 inch apart on the cookie sheet.
Bake for about 12 minutes or until golden brown.
Ingredients For Chicken Salad
1/3 cup mayonnaise
1/8 cup sour cream
1 tablespoon Chardonnay (or other dry white wine)
1 teaspoon Apricot White Balsamic vinegar (or other light balsamic)
2 teaspoon fresh lemon juice
1/8 teaspoon of salt
1/4 teaspoon pepper
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh dill,c hopped fine
1 tablespoon fresh lemon verbena, chopped fine
1/4 cup onion, chopped
1/4 cup celery, chopped
1 1/2 cup cooked chicken, chopped
Directions For Chicken Salad
Whisk first 7 ingredients together. Add herbs and stir. Then toss in the onion, celery, and chicken. Stir to coat. This is best chilled for a few hours so it firms up and the flavors can meld together and fully take on the taste of the fresh herbs.
Split open the herb biscuits and pack with chicken salad. Serve alongside juicy seasonal fruit!
Are you growing fresh herbs? It's not too late to start. If you need help with creating your own herb garden Please check out Growing Herbs: How To Plan, Purchase, And Plant Your Own Simple Herb Garden on Amazon
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