I’ve said it before, and I’ll say it again – I love me a rotisserie chicken. I love that I don’t feel guilty when I pick one up, as is often the case with prepared foods you grab on the fly. And let’s be honest, I’m not the roast a whole chicken kind of gal. Not just to chop up for a salad, anyway.
I’m really loving farmstand-fresh celeriac right now. Celeriac {also known as celery root} is often referred to as the vegetable world’s ugly duckling. Luckily it’s what’s on the inside that counts, right? Cutting away its unsightly knobby brown exterior reveals a creamy white interior. Its flavor is best described as a subtle blend of celery and parsley, and I’m using it here because it’s less predictable than celery, virtually invisible when shredded and mixed in, and adds a nice crunch!
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2 cups coarsely shredded celeriac {from one peeled bulb}
1/3-1/2 cup Best Foods mayonnaise {regular or light}
2 T minced fresh rosemary
1 T honey
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 large shallot, finely minced
12 dried apricots, finely chopped
3 cups diced chicken breast {from one rotisserie chicken}
croissants or bread of choice
Mix the mayo into grated celeriac right away to prevent it from drying out or turning brown. Add remaining ingredients except the chicken, and mix thoroughly. Lastly, gently mix in the chopped chicken, cover and chill for a couple hours to allow flavors to blend. Serve as is, or on the bread of your choosing.
{ 2 comments… read them below or add one }
I like that you served it on a croissant — my favorite way to eat chicken salad. Delicious sounding dressing, too!
Kim, I served it to the hubber on a croissant. I adore them, but I am on a major diet at the mo. No croissants for me…