Some days are just plain harder than others. It’s those days I’m thankful for cable TV, delivery pizza, and leftovers. Or for the incredible technology that is my phone which allows me to attempt to stay on top of my blog! Yes, I am writing another post from the fabulous WordPress app.
Or I should say I’m trying to.
Firecracker is napping and instead of getting to catch up on some of my own sleep, too, I’m fighting with Treat who can’t decide if he wants to nurse or not! The poor guy has a stuffy nose and can’t seem to get comfortable! As a result I’ve already found and fixed some crazy typos from flying infant hands, but if I missed any let’s blame the 3 month old. 😉
Chicken salad is a great way to utilize miscellaneous leftovers in your fridge and makes for an easy lunch. That’s a win-win in my book! I’ve adapted this recipe from Jeff Mauro and it’s my new favorite. I’ve become a little addicted to it actually.
This recipe makes two 10″ wraps but can easily be multiplied. Eat it as a wrap, as a sandwich, on top of salad, with crackers, or as-is. I like it best enveloped in a spinach tortilla.
Dijon Chicken Salad
- 1 C cooked, cubed chicken breast
- 1/4 C dried cherries
- 1/4 C glazed walnut pieces
- 1 rib celery, thinly sliced
- 1 tbsp minced red onion
- 1/8 C mayonnaise
- 1/8 C plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 10″ tortillas (serving suggestion)
- In a bowl toss together the chicken, cherries, walnuts, celery, and onion.
- In a small bowl, whisk together the mayo, yogurt, and mustard. Season to taste with S+P.
- Gently fold dressing into the chicken mixture. Wrap in tortillas to serve (optional).
Here it is, the moment you’ve all been waiting for. Today I unveil my first New Years Resolution Original Recipe Creation! I developed Version 1 of this recipe on January 22nd. It was lacking a balance of flavor and the fried lemon wasn’t as successful as the fried tangerines in the Stir Fried Beef with Tangerines. I developed Version 2 on February 5. By happy circumstance a plan b (or would it be plan c?) the lettuce cups were transformed into a wrap. Applying mayonnaise to the wrap really provided the chicken mixture with that missing component. When you make this feel free to add your favorite sandwich toppings – tomato, lettuce, etc.
In Version 1 I made a sauce using pomegrante molasses and honey. But still the chicken mixture was too dry. I made a note to cook the ground chicken as if it were taco meat. So I added chicken stock. I also increased the herbs and added chopped onions, a serrano pepper, and garlic to help create a depth of flavor. In tasting the meat during Version 2 I was pleased. We decided that that pomegranate sauce wasn’t necessary – and I wanted to see if my son would try it – which I couldn’t do with honey in the recipe.
One thing I knew for certain for this first recipe creation of the year was that I wanted to fry lemons. Version 1 I used regular lemons but they were still bitter. I decided to go on a search for Meyer lemons. I’m so glad I found them because they fried up much more nicely – I also increased the amount of cornstarch. The cornstarch created an almost tempura-like batter to the lemons. These lemons were amazing!
I still wanted to serve the chicken in lettuce cups. I still had the head of bibb lettuce from Version 1 but it was up against the back wall of the fridge and was frozen. I salvaged a couple leaves for photography purposes – and Stuart ate them. I almost put my serving in a pita pocket but decided instead on using a tortilla. Stuart stated that they still needed a sauce of some kind. I agreed and added mayo to my wrap. It was perfect! It’s amazing how something so simply can help to meld the flavors and give it “completion.”
I hope you give my recipe a try and let me know what you think!
Fried Lemon and Chicken Wraps
- 2 C + 1 tbsp vegetable oil, divided use
- 1 meyer lemon, sliced in circles
- 1 tbsp cornstarch
- 1 shallot, chopped
- 1 serrano pepper, seeds removed and diced
- 1 clove garlic, minced
- 1 lb ground chicken
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 C chicken broth
- 4 tortillas
- In a large skillet, heat oil over medium-high heat until it reaches 350 degrees F.
- Toss lemon slices in cornstarch. When oil has reached temperature fry lemons for 4 minutes. Remove to a paper towel lined plate.
- Remove oil to a heat proof container and carefully wipe out skillet. To the same skillet, add a fresh tablespoon of oil. Saute the shallot, serrano, and garlic until tender. Add the ground chicken and season with basil, thyme, S+P.
- When chicken is fully cooked add chicken broth and cook until absorbed.
- Cut fried lemons into quarters.
- Spread mayo on tortilla, add the chicken and some lemon slices. Optionally, add lettuce and tomato, or your other favorite sandwich toppings.