Mad Hatter’s Chicken Salad
4.5.11 § 11 Comments
This past week I was so busy with a freelance job that I didn’t even have time to grocery shop (or blog, obviously). It was pretty awful, but yay, money! Thankfully I had some chicken breasts in the freezer, so when I finally got tired of munching on ramen, I thawed a couple of those and poached them with some onions, celery, and carrot. I was planning to us the chicken in a quesadilla, but lo and behold, when I opened the refrigerator, there were no tortillas! (Story of my life.)
I had an apple on hand though, and I knew there were some cashews in the pantry, so I decided to make my all-time favorite chicken salad. It’s not exactly revolutionary, posting a recipe for chicken salad, but I had never had this version before I moved to Durham for college, and I love it, so I want to share it with you.
Even now, two years after graduating, I crave this sandwich, and I find myself improvising versions of this chicken salad all the time. It’s especially comforting when I’m swamped with work; I think it’s because when I was pulling all-nighters writing papers or studying for a test, the only break I’d often take was to nom on this sandwich from Mad Hatter’s.
Anyway, if you’re bored with your normal chicken salad routine, mix it up with this cashew-apple concoction. You might be a convert…
Cashew-Apple Chicken Salad
adapted from Mad Hatter’s Restaurant, Durham, NC
*This isn’t so much a recipe as a method. I think on things like tuna and chicken salad, you’ve pretty much got to decide on your own ratios. Some people like more or less mayo, etc.
White meat from a chicken breast (you can use dark if you prefer, but for chicken salad I always use white)
Granny Smith or other tart apple
Cashews (I use salted for this, but you can use unsalted and then add salt if you like)
Scallions, roughly chopped (optional)
Juice from half a lemon
Dijon mustard (this time I used coarse grained, and I loved it!)
Either chop your chicken into bite-sized pieces, or use a fork to shred it if you prefer. Core your apple and cut it into small cubes. Throw the apple and a handful of cashews in with the chicken. If you’re using scallions, mix them in. Add mayonnaise just a spoonful at a time, mixing it in and adding more until you’ve got the right amount for you. Add a dollop of mustard (I use a large dollop) and then sprinkle the salad with salt and pepper. Squeeze your lemon over it and mix once more, until everything is incorporated.
If making a sandwich, slap the chicken salad on some bread with a slice or two of tomato and some lettuce, and you’re good to go!