Chicken Salad, Hold the Mayo

Remember those New Year’s resolutions about eating healthier and losing weight?  It’s not too late to work on that.  As you contemplate the approaching swimsuit season and plan picnic menus, think about healthier ways to enjoy seasonal favorites. 

Chicken salad is always popular on the picnic circuit, but the mayonnaise in traditional recipes can be high in fat and sometimes subject to spoilage when left on an outdoor buffet.  I serve a mayo-free chicken salad that capitalizes on fresh ingredients without compromising the taste and texture we love. 

Ingredients:

 Dry ingredients:

2 stalks of celery, chopped

½ cup dried apricots

3 oz. dried berries- you may use a mix, but I prefer 1 oz. each of dried cherries, cranberries and craisins.

Poaching ingredients:

1 lb. celery root – large diced

1 whole peeled shallot

2 whole garlic cloves

2 chicken breasts approximately 1 lb. total weight

2 chicken bouillon cubes or 1 T chicken base

1 sprig fresh thyme

2 quarts water for poaching

Final seasonings:

2 T curry

Salt, pepper

Yields:

Approximately 2 lbs. of Chicken Salad or 9-12 Sandwiches

Preparation:

Poaching:

Chef’s Note- use the water to infuse flavor, as well as prepare ingredients.  The poaching ingredients (celery root, garlic, shallot, thyme, bullion) enhance the taste of the chicken and, once processed, will serve as a flavorful binding agent taking the place of mayonnaise.

Bring water to boil

Add celery root, shallot, thyme sprig, garlic and bouillon cube (or chicken base if you prefer).   Allow these ingredients to boil 5 minutes uncovered.

Add whole chicken breasts and simmer for approximately 15 minutes or until firm. 

Remove from heat.  Dice chicken.  Set chicken, shallots, garlic and celery root aside.  Discard thyme sprig, but leave any small thyme leaves that have attached to the other ingredients.

Processing:

Chef’s note: Food processors lend to a more homogenous preparation.  Using a food processor is recommended for this recipe, BUT you can process ingredients by hand if needed.

In a food processor, add dry ingredients: celery, apricots and dried berries.   Pulse the ingredients until they are small, but not tiny.  Remove from processor, spooning into a large mixing bowl.  Do not clean or rinse food processor. 

Add celery root, garlic and shallot in processor and puree, approximately 2 minutes, until very smooth.  This is the binding agent for your salad.  You will need to stop from time to time during this step and use a rubber spatula on the sides of your food processor in order to create the smoothest mixture possible.     Remove from processor and add to your mixing bowl with the celery and dried fruit.

Again, without rinsing processor, dice your chicken and and process until desired consistency.  Add this to your mixing bowl of other ingredients also.

 Add curry, stir gently.  Season with salt and freshly cracked pepper to suit your taste. 

 I serve this chicken salad frequently on croissants with grapes on the side.  It is just as tasty on a soft bun or spooned onto a bed of brilliant green lettuce.  Enjoy!

Zachary Pope is an award-winning chef and owner of Roundz Catering.  He and his family live in Crofton.