Chicken Salad with Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée

Name: Chicken Salad with Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée
Yield: makes 4 sandwiches
Ingredients: Kosher salt; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; Freshly ground black pepper; 1 pound boneless chicken breast; 1/2 cup diced celery; 1/4 cup chopped walnuts; 1/4 cup Pickled Mustard Seeds (page 187), strained; 1/2 cup Mayonnaise (page 176); 1 tablespoon lemon juice; 2 cups frisée lettuce; 1/2 tablespoon extra-virgin olive oil; 1/2 teaspoon red wine vinegar; 1/2 cup Roasted Tomatoes (page 195), chopped; 8 slices multigrain bread; 1/4 cup Pickled Red Onions (see page 190)

December 9, 2011

Do you know anyone who does not make chicken salad with leftover chicken? We don’t. And folks tend to want mayonnaise, some fruity sweetness and/or nuts, crunch, and texture. We’re happy to oblige. We start with our homemade Mayonnaise (page 176). And if you have not yet tried the Pickled Mustard Seeds (page 187), this chicken salad gives you the perfect excuse. We’re not sure “pickled” is the perfect term for them—they’re flavored with sugar, vinegar, and water and puff up, caviar-like. This gives the chicken salad little bubbles that pop as you eat it, as caviar does, releasing a lightly mustardy flavor. The Pickled Red Onions (page 190) lend sweet, sour, and oniony flavors, as well as texture and crunch. Frisée adds texture as well. And using Roasted Tomatoes (page 195)—a staple in our own home kitchens—makes this sandwich a year-round choice.

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