I’m a big deli fan. I love the overstuffed sandwiches. I love the pickles. And I also love the salads they make. Chicken salad is a great favorite, but I wanted to jazz it up a bit with balsamic vinegar, which gives it a nice tang while the rest of the ingredients bring a bit of familiarity to the dish.
SOFTWARE
· 2 T. olive oil
· 2 chicken breasts, cut into bite-sized pieces
· 1 t. kosher salt
· 1 t. freshly ground black pepper
· 2 t. garlic powder
· 2 t. onion powder
· 2 T. balsamic vinegar
· 1 celery stalk
· 1/2 yellow onion, diced
· 1 c. cherry or grape tomatoes, cut in half
· 1/2 c. mayonnaise
· 3 oz. butter lettuce, chopped
· Feta cheese (optional)
· Avocado, diced (optional)
METHOD
1. In a medium skillet over medium heat, warm up the olive oil.
2. While that is warming, put the chicken pieces in a sealable plastic bag. Add the salt, pepper, garlic powder, and onion powder. Shake to coat.
3. Dump the seasoned chicken in the oil and cook for 10 minutes. Stir occasionally so all sides get cooked.
4. When the chicken pieces are done, add the balsamic vinegar and cook for another 3 minutes, stirring along the way.
5. Using a slotted spoon, remove the chicken pieces to a medium bowl. Refrigerate for 10-15 minutes to cool them off.
6. Remove from the refrigerator, and add the celery, onion, tomatoes, and mayonnaise to the bowl. Stir to coat.
7. Add the lettuce and stir again.
8. Serve in bowls. Top with feta cheese or diced avocado or both, if you like.
9. Enjoy
VARIANTS
You could serve the chicken salad in pita bread, on a bun, or between two slices of toasted sourdough bread. Add smoked paprika to the chicken seasoning for a bit of a different flavor.
