Cucumber and Squash Chicken Salad

19 Aug

I’ve posted a few variations on chicken salad, including a chipotle chicken salad and curried chicken salad.  This version, however, stays closest to the traditional chicken salad you would find served at any backyard American barbecue.  I strayed away from adding grapes because Zak abhors meat with fruit and is very on-the-fence about mayonnaise-based chicken salad to begin with.  I didn’t want to push my luck.  We were both very happy with the finished product.  The use of leftover pickle juice from my refrigerator dill pickles really made the flavors in this dish shine.  I also packed the chicken salad with cucumber, squash, and onion for extra flavor and extra health value.  This was light, delicious, and relatively healthy – perfect for a warm summer evening dinner or as a barbecue side.

Cucumber and Squash Chicken Salad

2 cups leftover roasted chicken, shredded into bite sized pieces, preferably white and dark meat

1 cup cucumber, diced into 1/4″ dice

1/2 cup yellow squash, diced into 1/4″ dice

1/2 medium Vidalia onion, chopped

1/4 cup mayonnaise brand of choice (I used Hellman’s)

3 tbs. pickle juice from refrigerator dill pickles (preferably with some bits of dill)

1/4 cup basil, chiffonade

Grape tomatoes, for serving

4-5 cups fresh lettuce, chopped, for serving

Combine chicken, cucumber, squash, and onion in a medium glass bowl.  In a separate bowl, gently whisk together mayonnaise and pickle juice.

Pour mayonnaise and pickle juice mixture over the chicken and stir well to combine with chicken and vegetables.  Let sit, refrigerated, for a few hours to allow flavors to meld.

Just before serving, place on a bed of lettuce and top with basil and a few grape tomatoes.

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2 Responses to “Cucumber and Squash Chicken Salad”

Trackbacks/Pingbacks

  1. Geauga Family Farms CSA – Week Ten « Kelseyincleveland's Blog - August 20, 2011

    […] Hungarian hot pepper.  I used a zucchini from the CSA for my soy roasted zucchini.  Finally, the cucumber and squash chicken salad used up a cucumber, a yellow squash, and a whole mess of fresh […]

  2. Steamed Silken Tofu in Mustard Seed and Coriander Broth « Kelseyincleveland's Blog - July 1, 2012

    […] salad and coleslaw, as a brine for chicken thighs, as seasoning in a vegetarian casserole, and in chicken salad.  But the brine leftover from the pickled red onions I made a few weeks back was unique, and I […]

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