Topic: Judie’s

Cook’s Corner: Festive Roast Chicken Salad

By Christine Anne Piesyk | November 4, 2007 |

Though Chicken Salad is usually considered the stuff summer sandwiches are made of, this variation on the familiar is a perfect and colorful addition to any holiday buffet.

A variation of this dish is served at Judie’s (a bistro on North Pleasant Street in Amherst MA); at Judie’s, the chilled chicken salad is served either as a salad plate or in the one item this bistro is particularly famous for: piping hot jumbo popovers. I’ve had chicken salad there several times, savoring their version served up in amazing 8″ high popovers. I paid attention, and drew on the best of several salads (their’s, others and my own leftover roast chicken fixin’s) to develop this hybrid creation for my friends.

Okay, it may seem labor-intensive, and yes, I know there are shorter, faster, less complex ways to make chicken salad. But this recipe is worth the effort, can be made the day before, and rarely results in leftovers.

The idea is to create a chunky chicken salad heavily laced with fruit for color, nuts for hearty texture, and a bit of celery for crunch. «Read the rest of this article»

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