Serious Eats: Recipes

Dinner Tonight: Roasted Chicken Salad with Crunch

I return again and again to Barbara Kafka because her recipes are both straightforward and always flavorful. This recipe for chicken salad with crunch comes from Roasting: A Simple Art, and it's dynamic and also really easy to prepare. As you've probably guessed from the name of the cookbook, this recipe calls for chicken that has been roasted instead of simmered. Of course, Kafka doesn't roast lightly, and recommends cooking chicken breasts in an oven set to 500°F. The chicken comes out full of flavor, while still remaining surprisingly juicy.

The other interesting aspect of this recipe is that instead of using pulled or chopped chicken, the breast pieces are sliced. The cucumber and red pepper are also sliced, making for slightly different texture than most chicken salads. I think it works. The dressing adds a little acidity to the equation, and is easy to whip together. Kafka claims you can just eat this on a bed of lettuce, but I'm sucker for a good chicken salad sandwich.

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