Love Letter to Chicken Salad
Chicken salad is both retro and timeless. Its fluid transitions from season to season and laid-back way of accommodating whatever you have in the refrigerator make it a natural for any cook’s repertoi...
Unsure how to properly roast a chicken? Koenig shows you how. Use this recipe for the chicken salads here. If you’re running short on time, feel free to use a store-bought rotisserie chicken—we won’t judge.
Ingredients
- 1 (4-pound) chicken, preferably free range and organic
- 2 tablespoons oil (olive, avocado or grapeseed)
- Salt and pepper
- ½ lemon
Preparation
Preheat oven to 375°. Slather chicken with oil and sprinkle with salt and pepper. Put lemon half in chicken cavity. Bake uncovered for about 75 minutes (15 minutes per pound, plus 15 minutes). Chicken is done when juices run clear when chicken is pierced with a fork and reads 165° on a meat thermometer. Take chicken from oven and let rest for 20–30 minutes. Pull all meat off carcass (reserving the skin and carcass to make homemade chicken stock). Chill meat for chicken salad recipes. Chicken can be made a day in advance.
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Tour de Chicken Salad
If you have to satisfy that chicken salad hankering right now and don’t have time to prepare it, our readers have suggested heading to these Ventura County restaurants.
All Things Tea, Camarillo
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