This is chicken salad for the mayonnaise-hating crowd. Even if you happen to think mayonnaise is perfectly delightful, this is a nice alternative. We discovered a recipe for it last summer (indeed, for a mayonnaise hater) and finally got down to the business of creating our own version. It's got crunch, color, and a tangy dijon vinaigrette. Plus, it goes really well with some slices of bacon.
We like to roast bone-in, skin-on chicken breasts and then shred the meat. It's easy, and the skin keeps the meat moist and flavorful. But if you've got some leftover meat from a roast chicken, this is a great way to use it up.
And, of course, no one says you have to make this into sandwiches. Serve it alone or over some lettuce if you'd like.
Italian Chicken Salad
makes enough for six sandwiches
3 medium (or 2 large) bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/3 cup thinly sliced red onion (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red pepper
1/2 cup slivered almonds, toasted
handful of chopped Italian (flat-leaf) parsley
12 slices bacon, cooked
12 slices hearty Italian or peasant bread
For the vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil
Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin and shred the meat. You should have about 3 1/2 to 4 cups. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.
Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.
Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl. Pour in the vinaigrette and toss to coat.
Make the sandwiches, putting two slices of bacon on each, topped with one-sixth of the chicken salad.
Related: Recipe: Dill and Yogurt Chicken Salad
(Images: Elizabeth Passarella)
Peeler by Normann C...

Comments (7)
oh how perfect, i have a bone in chicken breast defrosting in the fridge for dinner. wasnt exactly sure what to make with it, this sounds great.
yay! I wont have to dump those legs and thighs I just roasted. I roasted them with balsamic vinegarette and italian seasonings, so this will be a great compliment
Definitely will try this. I'm fine with mayo chicken salad, but generally prefer really sharp sandwiches, so this is a no-brainer for me.
I was so looking forward to making this for my husband, as he is allergic to mayo! But alas, I read that it contains mustard, which he can't stomach either. Any suggestions/substitutes for someone who loves the taste of mayonnaise but can't eat it?
sils: Click on the link for the dill and yogurt chicken salad, above. It's got a little mayo, but mostly yogurt, so you could probably go all yogurt, no mayo. As for the mustard in this recipe, you can leave it out. The idea is that the chicken is dressed with a vinaigrette to keep it moist and add flavor. You can certainly do a mustard-less vinaigrette (just leave it out or use balsamic vinegar to add a little more punch).
Did someone say bacon? This looks yummy and I can't wait to try it. Husband loves loves loves chicken salad and this would make him delirious with joy.
My personal trainer mentioned to me that if you can eat cottage cheese, if you puree it, it becomes the consistency of mayo...maybe that would work, not sure whether it would have the same taste, but it would be worth giving it a try..