Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 45 minutes
A Fresh Take on Chicken Salad: Remoulade Chicken Salad
Chicken salad is a timeless classic, but this Remoulade Chicken Salad takes it to a whole new level of flavor and texture. Whether you’re looking to impress at your next gathering or simply elevate your lunch game, this recipe offers a delightful twist with its creamy remoulade dressing and bold mix-ins.
What is Remoulade?
Remoulade is a classic sauce originating from France, traditionally made with a base of mayonnaise and flavored with various ingredients like mustard, herbs, pickles, and capers. Depending on the region, it can be tangy, spicy, or sweet. In this recipe, the remoulade combines mayonnaise, Greek yogurt, ketchup, and Dijon mustard for a sweet and tangy flavor profile, perfectly complementing the chicken and mix-ins.
A Perfect Balance of Flavors
The magic begins with the remoulade—a blend of sweet mayonnaise, tangy Greek yogurt, and a hint of ketchup. The addition of lemon juice brightens the dressing, while scallions, shallots, and fresh parsley infuse a savory depth. Dijon mustard adds just the right amount of sharpness, making the sauce irresistibly flavorful.
Once stirred in, the diced red bell peppers provide a pop of sweetness, while the relish adds a pleasant twang. Toasted pecans contribute a rich nuttiness and satisfying crunch, rounding out the medley of flavors perfectly.
Texture That Excites
What truly sets this chicken salad apart is its variety of textures. The shredded chicken is tender and juicy, providing a sturdy base for the creamy remoulade. The crunch of the pecans and the crispness of the red bell peppers create an enjoyable contrast that keeps every bite exciting. This balance of creaminess and crunch makes it more than just your average chicken salad—it’s a dish that leaves an impression.
Serving Suggestions
For a fabulous sandwich, serve this Remoulade Chicken Salad on a baguette. Brush the baguette with oil and broil it until golden and crispy. Layer the chicken salad with fresh mixed greens and a slice of juicy tomato for a colorful and delicious presentation. Alternatively, you can serve it as a refreshing topping on crackers for a light appetizer or spoon it over a bed of greens for a low-carb lunch.
Why You’ll Love It
This Remoulade Chicken Salad is more than just a recipe; it’s a versatile dish that works for any occasion. Whether you’re making lunch for yourself, packing sandwiches for a picnic, or preparing finger foods for a party, it’s sure to be a hit. The combination of creamy, tangy, sweet, and savory flavors is unforgettable, and the crunchy pecans and fresh vegetables make it truly stand out.
A Go-To Recipe You’ll Crave
Once you try this recipe, it’s bound to become a favorite. The blend of simple ingredients creates a surprisingly sophisticated dish that’s easy to prepare yet packed with flavor. It’s a great way to use leftover chicken, and the remoulade dressing can easily be adjusted to suit your taste.
Take your chicken salad game up a notch with this flavorful, crunchy, and downright delicious Remoulade Chicken Salad. Your taste buds will thank you!
Ingredients:
4 cups chicken breast, skinless, boneless, shredded (per directions)
FOR THE REMOULADE, BLEND:
2 tablespoons yogurt, Greek-style
3 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon scallions, sliced
1 tablespoon fresh parsley, chopped
1 tablespoons shallots, sliced
2 teaspoons Dijon mustard
1/2 each lemon, juiced
THEN STIR IN:
1/2 cup red bell pepper, diced
1 tablespoon relish
1/4 cup pecans, chopped, toasted
1/2 teaspoon kosher salt black pepper, to taste
Instructions:
COOKING CHICKEN (25 minutes + 15 minutes to cool):
Preheat the oven to 400° F.
Lay the chicken in an even layer on a large rimmed baking tray.
Drizzle over the avocado oil and sprinkle the chicken evenly with salt and pepper.
Bake until just cooked through but not dry-20 to 22 minutes (should register 165° F when inserted with thermometer).
Allow to cool slightly then shred with a stand mixer on high, or with two forks, or by hand.
FOR THE REMOULADE (while chicken cools):
Blend yogurt, mayonnaise, ketchup, scallions, parsley, shallots,
Dijon, and lemon juice in a food processor.
Put processed mixture into a mixing bowl. Stir in bell pepper, relish, pecans, and salt; season with black pepper.
Combine chicken with remoulade.
The chicken is perfectly coated with the remoulade, which offered a delightful blend of sweet mayo and ketchup with tangy yogurt. The subtle lemon flavor, along with the savory shallots and parsley, complement the remoulade wonderfully. The addition of relish provides a nice twang, while the pecans and diced red peppers added a satisfying crunch. Overall, the combination of flavors and textures make for a truly enjoyable dining experience.
Serving Ideas: Serve on a baguette, brushed with oil, placed under the broiler to toast, with mixed salad greens and a sliced tomato.
Per Serving (excluding unknown items): 252 Calories; 9g Fat (32.7% calories from fat); 36g Protein; 5g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 377mg Sodium; 3g Total Sugars; trace Vitamin D; 23mg Calcium; 1mg Iron; 609mg Potassium; 362mg Phosphorus. Exchanges: .