auntie Mal’s chicken salad

• Chicken Breast x3

• Chicken Thighs x3

• Homemade Mayo or Primal Kitchen Mayo

• Greek Yogurt

• Salsa Verde

  • jalapeno - x1, seeded

  • garlic - x4 cloves, peeled

  • cilantro (we like to use a let of cilantro stems) - 150-200g

  • olive oil - as needed

  • lemon juice - as needed

  • salt - to taste

• Shallot - x3 whole

• Celery - 1/4 head

• Salt & Pepper - to taste

Roast, pan sear or braise chicken thighs, really up to you, it always depends on how much time we have. This last week we roasted them with some bay leaf, cloves of garlic, lemon, olive oil and salt and pepper. Whatever you do 165 degrees is what you need friends, no salmonella here.

While the chicken is cooking make your salsa verde. Take all ingredients and puree together. Add olive oil until you reach the consistency that you like, we like ours kinda pasty and then you could always thin it out. From there add lemon juice and salt to taste. We use a mini food processor, but a blender or stick blender works or hell, chop by hand if you need to.

Once that salsa verde is done, put aside in a separate container, we don’t even wash the food processor here to save some time, btw. We add our shallot and celery to the food processor and process until completely pureed.

Once chicken is cooked, we’ll take our chicken, salsa verde (use as much or little as you like depending on spice range, but tbh it just adds more depth of flavor than anything) and shallot/celery puree and now add them to our KitchenAid or stand mixer. Yes, this chicken salad does involve a stand mixer, yes you could skip this or use a food processor, but the whipped consistency that we achieve with the paddle of a stand mixer is GOATED imo. 

Start to process the chicken, salsa verde and shallot/celery puree on medium speed until the chicken starts to shred. Once that starts to happen its time to add your mayo and your greek yogurt. We like to use equal parts and again this is a how much do you like kind of thing. Do you love mayo and want it super wet (ew, I just said that) or do you like a drier chicken salad. All is up to you, we usually do equal parts greek yogurt and mayo and ours comes out to a consistency that you can pile onto a piece of lettuce and it does not fall over or run out. 

Continue to process until everything is emulsified together and you have a lovely whipped chicken salad. Now season to taste with salt and black pepper and you’re ready for sandwiches, salads, wraps, lettuce cups or just eating straight from the container, because it is that damn good.

Serve on lettuce cups, endive, homemade sourdough, wraps, whatever the hell you want, but just make this damn chicken salad it will change your life.