chicken salad with cashews+apricots+yogurt on toasted sourdough

Looking for the perfect lunch pick me up with the extra roasted chicken you have in your fridge? Chicken salad is always the answer. There are a million ways to make and eat chicken salad but during these COVID times, it’s a nice challenge to look around your pantry and see what you can do it elevate your favorite childhood snack.

Like all recipes, and especially the way Zachary and I write ours, we typically write them as a GUIDE. If you don’t have apricots, don’t be scared to swap it out with dates, or golden raisins, or even fresh apple. Of course there is a time and a place to follow a recipe to the T but learning how to use a recipe as a guide will truly make you a better cook.

Don’t be afraid to take away an ingredient or add more- for example, DILL and TUMERIC would be a great addition to this recipe… but we didn’t have it, BUT if we did…..

Roasted Chicken Salad with Cashews+Apricots+Yogurt on Toasted Sourdough

This recipe is under the assumption you have roasted chicken or any variety of cooked chicken in your fridge!

If you don't have sourdough laying around your house- crackers+lavash+crudite veggies are all nice vessels to enjoy with!

This recipes calls for "brunoised" which is a very small (1/8 inch) knife cut, if you are not comfortable with that, small dice is fine.

• Roasted Chicken (1 thigh and 1 leg) (already roasted, without skin, shredded)
• 1/4 small red onion (brunoise )
• 2 stalks celery (brunoise)
• 5 pieces dried apricot (brunoise)
• 1/4 cup cashew (toasted and crushed)
• 1/4 cup yogurt (we always have plain Icelandic in our house!)
• Salt and Black Pepper to taste
• 2 pieces Sourdough (sliced 1" thick and toasted )

1. Shred your cooked chicken in a small bowl

2. Mix together the rest of your ingredients (red onion, celery, apricots, cashews, and yogurt)

3. Gently fold in shredded chicken

4. Salt and Pepper to taste (Heavy on the black pepper… always!)

5. Serve on toasted sourdough and garnish with herbs you have laying around

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the roasted chicken of your dreams

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salt brine (2.5%)

• 3000 g water
• 75 g salt

Roasted Chicken and Vegetables

• 4 # whole organic chicken
• 15 pieces small red potatoes (cut in half)
• 1 large yellow onion (sliced thin)
• 4 garlic cloves (whole and peeled)
• 6 spears asparagus (trimmed and cut in half)
• fresh thyme, oregano, rosemary
• liberal amount of salt and black pepper
• 3 tbsp butter

1. Day 1:

   Once you get home from the grocery, make your brine for your chicken. Heat up water and dissolve your salt in it. Once your liquid is cool, submerge your chicken in brine for 24 hours.

   Day 2:

   Take your chicken out of the brine and pat dry completely. Place chicken on a sheet tray to dry in your fridge. This is an "aging" process that will ensure a nice crispy skin and moist interior once your chicken is done roasting.

2. Day 3:

   When you are ready to cook your chicken, take it out of the fridge to "temper". I am not suggesting you leave your chicken out all day but let it sit out for 30-45 minutes or so you can allow your chicken to come to room temperature. This will help it cook more evenly!

   First things first, preheat your oven to 425°

   Secondly, take out the wish bone and stuff the chest cavity with herbs. I like to use thyme, oregano, and rosemary. Garlic makes everything better, so if you have some, throw 4 cloves inside as well!

   Third, it's time to truss your chicken! If you are not familiar with how to do that, I highly suggest watching Thomas Kellers tutorial on Youtube!

3. Add your potatoes and onions to the bottom of your roasting pan, garnish with a little bit of olive oil, salt, and pepper and you are ready to go! Place your roasting pan in the oven.

   
   
   

4. 1 hour into your cooking time, take your pan out of the oven and add your trimmed asparagus to your roasting pan.

   With your cold butter, rub down the skin of your chicken return the oven up to 450° for the last 5 minutes of cooking.

5. Depending on the size it should be ready in 1 hour and 5 minutes. If you aren't sure if your chicken is finished or not, your thermometer should read 165°.

   Your chicken skin should be beautifullyyyyy brown and crispy and your vegetables should be cooked to perfection.