Madras curry and bright Meyer lemon give this easy-to-assemble chicken salad fragrance and flavor, while candied pecans lend it just the right amount of sweet crunch. Subtly smoky and lightly tangy, it's so good piled atop crusty sourdough baguette, rolled into picnic-ready wraps or neatly scooped into butter lettuce and endive "cups."
However you choose to serve it - straight out of the bowl perhaps - we strongly recommend a taste of silky-fresh Far Niente Chardonnay after each bite. Both the salad and the wine get brighter with each sip!
Meyer Lemon Chicken Salad
Wine Pairing: Far Niente Estate Bottled Chardonnay, Napa Valley
1 whole cooked rotisserie chicken (4 cups chopped chicken)
1 cup aioli (or mayonnaise)
1 tablespoon Madras curry
1 teaspoon Meyer lemon zest
2 tablespoons Meyer lemon juice
1/2 cup chopped candied pecans (or your favorite nut)
½ cup diced celery
½ cup golden raisins, plumped
1 head butter lettuce, washed with leaves whole
1 teaspoon kosher salt
Mix your chopped rotisserie chicken, aioli, curry powder, lemon zest, lemon juice, pecans, celery, & raisins in a large bowl. Taste and adjust seasoning with salt, pepper, and additional lemon juice as needed.
Pile freshly mixed salad atop a crusty sourdough or rustic country loaf, roll it up in spinach tortillas for picnic-ready wraps, serve it atop fresh butter lettuce or endive, or simply eat it straight from the bowl.
Pair with a deliciously cool and crisp glass of Far Niente Estate Bottled Chardonnay, and enjoy how both the salad and the wine brighten with each sip. Ahh, sweet summer simplicity.
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