Every once in a great while I buy a rotisserie chicken at the store because, like everyone, I just don’t feel like cooking. I bought one several days ago and like so often happens, found I couldn’t eat all of it before it would spoil. In those cases, I usually dice up the chicken breasts and freeze them for later use. It’s amazing, I don’t understand why, but when cooked chicken is frozen, it makes such a better chicken salad than fresh chicken. Perhaps because it’s really cold? Anyway, try putting the diced chicken in the freezer for about an hour before making the salad and let me know if you agree with me that it has a better taste.
For the salad:
2 rotisserie chicken breasts diced
3-4 celery stalks, diced
2 tablespoons dill relish (or up to 1/4 cup depending on taste)
2 tablespoons pumpkin seeds, or diced jicama, or diced water chestnuts (just looking for more crunch)
1 avocado, diced
For the dressing:
1/2 to 3/4 cup vegan mayonnaise (depending on how much chicken there is)
1 tablespoon hot sauce
1/2 teaspoon herbamare (herbed salt)
1/4 teaspoon garlic powder
1/8 teaspoon ground black (or white) pepper
2 tablespoons honey (or agave or coconut nectar, or date syrup)
Mix all the ingredients and serve with lettuce. Garnish, if you have some, which I didn’t, with chives or scallions. Also, it’s delicious with sliced fresh strawberries or tomatoes. Makes 4 servings.