Chicken Salad. Its about as classic as burgers and hot dogs. Wherever there’s a cookout or leftovers, you’re likely to find chicken salad.
To be honest, I’ve never been a huge fan of this traditional dish. Cold chicken with grapes and celery? No thanks. It often tastes bland to me and given the choice between creamy calories in a savory entree or a sweet dessert, I’ll always err on the side of sweetness! But I digress..
Recently, I had a surplus of roasted chicken in my fridge that needed a makeover. An old recipe from my catering days in Annapolis popped into mind and I just had to give it a go. Moroccan Chicken Salad. Chicken. Honey. Almonds. Cardamom! YUM! Seriously folks, you’ve got to try this stuff! In light of today’s holiday and the likelihood of us all having leftover chicken in our fridge at some point, I just have to share this delicious goodness with you.
Combine mayo and honey in a bowl until you have a smooth, sweet mixture (roughly 2 parts mayo, 1 part honey). The honey helps balance the mayo’s tang. Add salt, pepper and (most importantly) Cardamom to taste. TRUST ME! You do not want to miss the cardamom step. Its the magic touch that brings this all together. Toss diced cold chicken, dried apricots, and chopped almonds in the mixture until its is fully incorporated. I prefer the taste of pine nuts in the salad but almonds are much more budget friendly. 🙂 Serve on a toasted croissant or fresh bread. Its sweet, savory, creamy and crunchy. Delicious!
So whip out that leftover chicken and discover the wonders a little cardamom and honey can do to an old classic. You’ll be glad you did.