I don’t often look to Gwenyth Paltrow for recipe advice–or much, for that matter. But recently as I was looking for a good recipe for a substantial chicken salad that would be nice on hot summer evenings, I ran across this. It’s great because it has arugula and parsley for green color, but it also has celery, apple, and toasted walnuts for crunch and flavor. Gwenyth’s version calls for Veganaise. I used the real stuff and it turned out brilliantly. I poured myself a glass of Proseco, had some nice crusty bread, and forced myself to not think about the busy day that lies ahead tomorrow.
Chicken Salad
Serves: 4
Time: 20 minutes
Directions: Gather and prepare all ingredients; Stir everything together.
Ingredients:
2 1/2 cups shredded cooked chicken (poached or roasted is good,
incidentally this is great recipe for leftovers)
1 large stalk celery, cut into 1/4” dice
1/2 green apple, peeled and cut into 1/4” dice
1/3 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
2 handfuls arugula, roughly chopped
1/2 cup Veganaise, or your favorite mayonnaise
2 teaspoons fresh lime juice
coarse salt to taste (about 1/2 teaspoon)
freshly ground black pepper to taste (about 1/2 teaspoon)
