Category Archives: Poultry

TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS

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Chicken salad is perfect this time of year, especially if you start with a rotisserie chicken.  According to an article in the Wall Street Journal, rotisserie chickens “emerged as a supermarket staple in the 1990s, paving the way for the array of prepared foods that grocery stores sell today.”  I buy one at least once a week, and it’s an easy shortcut to a tasty meal.

This chicken salad is a favorite of ours, with lots of textures and flavors to keep it interesting.  We don’t like it too mayonnaise-y, but you may wish to add extra mayo for a creamier chicken salad.

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TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS
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Ingredients
  • 2 cups shredded rotisserie chicken breast
  • ¼ cup chopped pecans
  • ¼ cup chopped dried sweetened cranberries
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons fresh tarragon or 2 teaspoons dried
  • ½ cup mayo (more, if desired)
  • 1 tablespoon champagne or rice wine vinegar
  • Salt and pepper, to taste
Instructions
  1. Combine all ingredients in a medium bowl and mix until thoroughly combined. Season with salt and pepper, to taste. Refrigerate until ready to serve.

 

BUTERA’S CHICKEN PASTA SALAD

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I found this gorgeous bowl of seashells at an estate sale:

Although I probably would have bought the bowl by itself, the beautifully arranged shells were a wonderful bonus.  I was fascinated by them.

The bowl of shells was the inspiration for this recipe for Butera’s Chicken Pasta Salad, with its cute little pasta shells.   Butera’s Fine Foods & Delicatessen was a popular establishment in Houston back in the 1980s-90s (memory fails me).  It was always a treat to go through the line and pick from the offerings, and we especially loved Butera’s salads.  I don’t remember when it closed, only that we were sad when it did.

Apart from the memory of Butera’s, its recipe for chicken pasta salad lives on.  Apparently, shell pasta is not as popular as I remembered it to be, and I had to hunt for it at several stores.  The recipe here is modified.  The original recipe called for what I consider today to be an unconscionable amount of mayo and oil, so I halved it.  I also added chives (gotta have something green) and a dash of hot sauce.  The secret ingredient in this quirky pasta salad is nutmeg, and it definitely adds “something.”

We’ve still got quite a bit of hot weather to go here in Houston before we’re cozying up in front of the fireplace with pumpkin spice lattes, and this chicken pasta salad will keep salad fatigue from setting in.

5 from 1 reviews
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BUTERA'S CHICKEN PASTA SALAD
Author: 
 
Ingredients
  • 1 lb. shell pasta
  • 1-1/4 cups mayonnaise
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground nutmeg
  • 1 cup pitted black olives, quartered
  • ½ lb. cooked chicken breast, diced (rotisserie is excellent)
  • Salt and pepper, to taste
  • 1-2 tablespoons chopped fresh chives (optional)
  • Dash of hot sauce (optional)
Instructions
  1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente. Rinse under cool water and drain well. In a small bowl, mix together mayonnaise, olive oil, vinegar, and nutmeg. Place pasta, olives, and chicken in a large bowl, and stir together. Add dressing and mix well. Season to taste with salt and pepper. Stir in chives and hot sauce, if using. Refrigerate until ready to serve.
  2. Note: This salad is best made a day in advance.