Chimichurri Chicken Salad
Since my boyfriend deployed to Texas to help with the hurricane relief, I’ve basically been cooking, working, and sticking to my Happiness Project goals.
The more I cook, the more inspired I get to cook. I have had ideas flooding to me. I have about 500 recipes drafted on this blog that have yet to be made.
The problem is, when you are cooking for one person, there just isn’t enough meals in the day to eat all the food that has been prepared.
Also now that the day’s are getting shorter, the window of time that I have to photograph in natural light is diminishing. I have some softboxes that do the trick. I’m finding that photographing in the evening outside on the bench on my porch with the light boxes are a pretty good substitute to natural light, but not my favorite. These photos were taken around twilight with one softbox and some foam-core board to bounce the light off the side of the building. I think they are a vast improvement to some of my earlier work, but there’s something so sweet about some soft natural sunlight.
I feel pretty comfortable with my one to two posts a weeks, usually posted on Tuesday and/or Thursday. But come October, I will be ramping up the posts because my October Happiness Project goals will be to have a Blogtober: lots of posts about autumn and Halloween, my favorite holiday! I loved my Blogtober last year and I can’t wait to publish more content!
I already have 4 posts ready to go for October, and I still have one more week in September to recipe test and photograph.
Plus I have a special surprise lined up so be sure to check in a week before Halloween! (in writing this sentence, I am holding myself accountable!)
Onto today’s recipe!
I’m not sure how the mash-up of chimichurri, which is an Argentinian herb sauce for grilled meat, and chicken salad came to my mind.
If you love assertive flavors, such as garlic and chili, this one is for you!
For this recipe, I used Chosen Foods coconut oil mayonnaise, though I have made this recipe with their avocado oil mayonnaise, which I greatly prefer. The avocado oil mayonnaise has a better flavor, in my opinion. I also have my own homemade mayonnaise recipe here.
You can use any leftover cooked chicken for this recipe, such as rotisserie, roasted, or cooked in the crockpot. I happened to add 2 chicken breasts (1 lb) to my crockpot with a little water, salt, and pepper, and cook them on low while I was at work. I let them cool, then shredded them with my fingers. Easy.
- 12 oz cooked, shredded or diced chicken breast or thighs
- 1/2 packed cup Italian parsley
- 2 packed tbsp cilantro
- 1 packed tbsp fresh oregano
- 2 crushed cloves garlic
- chili flakes (optional)
- 2 sliced scallions
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1/2 cup mayonnaise
- salt and pepper, to taste
- Sliced tomatoes and/or salad greens for serving (optional)
- 1. Add the chicken to a medium bowl.
- 2. Place parsley, cilantro, oregano, garlic, chili, scallions, and olive oil in a mini chopper, blender, or food processor. Pulse until a coarse paste develops. Blend in remaining ingredients.
- 3. Toss chicken with the chimichurri mayonnaise.
- 4. Chill at least an hour before serving so the flavors can develop. Taste for seasoning before serving.