The Recipes

Spicy Chicken Salad

I used to really, really hate leftovers.  I would throw away food by the takeout box-full, letting things spoil beyond recognition in the back of my fridge.  Well, full disclosure, I did just do a freezer clean-out and found a heck of a lot of soups that were beyond saving.  My garbage disposal got a workout, as did my dishwasher with all of the tupperware.

So, trying to avoid a similar task of fridge/freezer auditing, here's something to do with any kind of leftover chicken or a portion of one of those gorgeous, make-it-easy on a weeknight rotisserie chickens from the grocery store.


 Spicy Chicken Salad


- 1/2 c. chopped, cooked chicken

- 1 rib celery, diced

- 2 scallions, diced

- 1/2 serrano pepper, finely diced

- 1/2 lemon, juiced

- 1 T. capers, diced

- pinch cayenne

- 1 tsp. honey

- 1/4 c. arugula

- 1 T. white wine vinegar

- 2 T. mayonnaise

- a few pea shoots for garnish (you could use any fresh herb as an alternative)

- salt

- pepper

Whisk together the mayonnaise, vinegar, honey, cayenne, and lemon juice.  Mix in the celery, scallions, pepper, chicken, and capers.  Season with salt and pepper.  Using a ring mold, push down the arugula into the center.  Top with the chicken mixture.  Garnish with the pea shoots.