Three chicken salad recipes: Perfect for summer in the South

Three chicken salad recipes: Perfect for summer in the South

Rooster salad has been round so long as there was leftover rooster and mayonnaise. The love for it within the sultry South is evidenced by the recipe within the 1847 cookbook “The Carolina Housewife: Or, Home and House,” by Sarah Rutledge.

And the South – particularly Auburn, Alabama – is residence to the most recent twist on the style, a brand new fast-casual restaurant franchise with 77 places, together with one in Mandeville. Rooster Salad Chick, at 3803 Louisiana 22, serves a menu of 15 completely different rooster salads, together with jalapeno, lemon-basil with pecans, basic creamy and buffalo sauce-bacon.

Founder Stacy M. Brown has hit on one thing. Who does not love rooster salad?

The “Picayune Creole Cook dinner E-book” 1901 version has a recipe for “Rooster Salad, Mayonnaise Sauce” that mixes rooster with a small quantity of finely diced celery plus an onion. That is positioned on a dish with mayonnaise dressing and “garnished prettily with suggestions of celery and asparagus, olives, very delicately sliced boiled beets and sliced lemon.”

The recipe says “The stays of chilly rooster are used for this. However it’s at all times preferable … to boil the rooster properly and use solely the chicken if you want the dish to be recherche. The darkish meat, nonetheless, is particularly good, although it might not look so fairly.”

“Recherche” is essential right here, as in “beautiful” or “refined.” Rooster salad has at all times had a sure cachet, to borrow extra French. Again within the day, each division retailer restaurant had its personal signature rooster salad. Chicago retail temple Marshall Fields had a model with onions, pecans and grapes. Neiman Marcus’ recipe, created within the 1950s by well-known Texas prepare dinner Helen Corbitt, consists of grapes, parsley, toasted almonds and, to make it further creamy, heavy whipping cream.

For years, readers of this newspaper requested for the rooster salad recipe served within the now-shuttered D.H. Holmes Potpourri restaurant. It was made with curry and fruit. Alas, the precise recipe was by no means recognized, though an identical one was discovered and printed.

Massive industrial kitchens would make their very own mayonnaise. (Many Louisiana cooks understand how to do that, so my recommendation is to go for it if you would like.) Nevertheless, one may argue that industrial mayonnaise exists to make rooster – or egg or tuna – salad because the spirit strikes you. The principle advertising and marketing premise for well-known Southern model Duke’s Mayonnaise is its use for such salads.

One well-known model of rooster salad was created for the coronation of Queen Elizabeth II. Constance Spry and Rosemary Hume, each on the Cordon Bleu in London, are credited with its invention for the coronation banquet in 1953. It is nonetheless a normal in sandwich retailers there. One variation is so as to add raisins. You can also freshen it up with chopped cilantro.

Thanks to devoted correspondent Brian Reid for sending this model. Don’t be concerned about shopping for a jar of chutney only for this salad: It is nice to make use of as a relish on chilly meats, grilled pork chops, no matter you are cooking. The recipe requires poaching rooster, however after I made it I used pulled and shredded rotisserie rooster breast. I additionally combined the substances upfront as an alternative of serving it on a dish and pouring the sauce over.

Rotisserie chickens are a straightforward, cheap base for making quite a lot of rooster salads. (Photograph by Teddie Taylor)

Coronation ChickenMakes 6 to eight servings

Three-1\/2 to Four-pound rooster

1 tablespoon neutral-tasting oil (equivalent to canola)

1 small onion, finely diced

1\/2-inch dice ginger, peeled and grated

1 tablespoon curry powder

2 heaping tablespoons mango chutney (equivalent to Main Gray’s chutney)

half cup mayonnaise

half cup plain yogurt

Salt and pepper

2 ounces slivered or sliced almonds, calmly toasted

Place rooster in a pot and add water to cowl. Deliver to a boil, skimming off foam that rises to the floor. Cut back warmth to a simmer and simmer one hour. Take away rooster to massive bowl, then when cool sufficient to deal with, take away pores and skin and bones. Pull meat into neat serving items. Prepare on a platter, cowl with plastic wrap, and refrigerate.

Warmth oil in a small skillet. Saute onion and ginger till onion is comfortable and translucent. Stir in curry powder and prepare dinner gently one or two minutes. Scrape combination right into a small bowl to chill.

When cooled, stir in chutney, mayonnaise and yogurt. Add a little bit water for consistency, if wanted. Dressing ought to be simply barely runny, not agency. Season to style with salt and pepper. Cowl and chill.

When able to serve, uncover the rooster and pour sauce over. Serve garnished with almonds.


Nigella Lawson’s Vietnamese Rooster Salad has much less sugar than others of this sort. With mint as the primary taste, it is so refreshing on a sizzling day. Leftovers generally is a bit soggy the second day, so  I add extra cabbage to freshen it up.

Vietnamese Rooster SaladMakes 2 to Four servings

1 Thai chile, seeded, minced

1 massive garlic clove, minced

1 tablespoon sugar

1-1\/2 teaspoons rice vinegar

1-1\/2 tablespoons lime juice

1-1\/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)

1-1\/2 tablespoons vegetable oil

half medium onion, finely sliced

Freshly grated black pepper

7 or eight ounces white cabbage, shredded

1 medium carrot, shredded or grated

7 ounces cooked, shredded rooster breast

1 bunch mint plus further for garnish, leaves roughly chopped


In medium bowl, stir collectively chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper. Let sit 30 minutes. In massive bowl, mix cabbage, carrot, rooster breast and mint. Pour dressing over cabbage combination. Slowly toss with tongs to coat each bit. Add salt to style. Serve on a plate, garnished with mint and almonds.


Yogurt replaces mayonnaise on this wholesome rooster salad from Severe Eats. Take writer Adam Kuban’s recommendation and make these sandwiches with rye bread.

Wholesome and Scrumptious Rooster Salad SandwichesMakes 6

1 teaspoon salt

half teaspoon freshly floor black pepper

1 pound boneless, skinless rooster breasts

Olive-oil cooking spray

Three/Four cup plain nonfat yogurt

1 tablespoon Dijon mustard

2 tablespoons chopped contemporary chives

1 tablespoon chopped contemporary tarragon

1 apple

Juice of half lemon

1 cup finely diced fennel

half cup finely diced celery

2 cups seedless grapes, halved

12 slices bread

Watercress, robust stems eliminated

In small bowl, mix salt and pepper. Warmth saute pan on medium-high warmth and mist with cooking spray. Mud rooster with a little bit of the salt-and-pepper combination. Place rooster in sizzling pan. Cut back warmth to medium and canopy. Cook dinner about 12 minutes, or till rooster is cooked via, flipping midway via cooking. Take away from pan.

In small bowl, mix yogurt, Dijon, chives, tarragon and remaining salt-and-pepper combination. Core apple; cube into 1/Four-inch items. In medium bowl, toss apple with lemon juice. Add fennel, celery and grapes.

Slice rooster into 1\/2-inch items. Add to salad with yogurt dressing and blend nicely. Serve, dressed with watercress, on the bread as sandwiches.


For details about meals author Judy Walker’s E-cookbook of favourite Louisiana recipes from her “In Judy’s Kitchen” options and movies, ship an e-mail to her:

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