Whipped up some chicken salad with the chicken tenders, celery, and lettuce we had. The result ended up being blog-worthy. It had a nice bit of kick to it from the chipotle chile pepper and lots of flavor from the other spices making this salad a keeper. And it was so easy and quick to put together. I had to blog it to remember what all I threw together.
Chipotle Chicken Salad
1 bay leaf
6 sprig thyme
1 sprig rosemary
1 clove garlic, smashed and halved
1 tsp Kosher salt
Grinds of Grains of paradise or black pepper
Put all contents in a medium saucepan. Cover with water. Bring to a boil over medium-high heat. Transfer cooked chicken to a cutting board and let it cool.
To prepare the rest of the chicken salad, mix together in a medium bowl:
2 celery stalks, chopped
1 tbsp parsley, chopped
4 tsp capers, chopped, plus 1 tsp brine
1 tsp lemon juice
1 1/2 tsp Worcestershire sauce
1 tsp Dijon mustard
2 lg spoonful mayo
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp chipotle chile pepper
Pinch of salt and pepper
Dice the cooked chicken and toss with the contents of the bowl. Serve over mixed greens and with some mozzarella.
