Chicken salad falls into the category of weird-white-people-food my husband won’t eat. To that list we can add potato salad, macaroni salad, and really any other “salad” bound together by mayonnaise.
I suppose if you don’t grow up eating such things it might seem strange—a creamy mixture of cubed foods eaten cold—but in my defense I don’t eat chewy tripe floating in spicy broth, so we’ve all got our thing.
I, on the other hand, adore these “salads” and will admit to using this blog as an excuse for making them. As in, “It’s not for you, it’s for the blog!”
This is not your everyday chicken salad. This one is blessed with thin pieces of Serrano ham which add blissfully salty little bits of flavor with every bite, plus artichoke hearts, yogurt, and fresh chopped Italian parsley….but let’s get back to the ham for a second.
Don’t tell him I’m telling you this, but this year The Professor turned 40. For this very special milestone my overly generous uncle wanted to get him the one thing my darling husband has coveted for basically ever—an entire leg of cured ham to call his own.
Since its arrival we’ve been slowly working at it, mostly as a snack, thinly sliced as we pass by. It has become a talking piece to anyone who drops by the house. It sits right inside the doorway and gets a lot of sideway glances and questions from those brave enough to ask, but its appearance in this chicken salad has been my most favorite of all.
I obviously don’t expect you to go out and buy your own leg, but if you’re interested Carmen & Lola has a selection you might want to check out. Otherwise, you can get some really delicious cured hams, pre-sliced at your local grocery store or deli.
I would suggest doubling this recipe and making a nice sandwich bar for this weekend’s Super Bowl festivities. Set out some yummy breads, the chicken salad, crisp lettuce, and a selection of pickled goodies for people to make their own sandwiches. Then all you’ll need is some chips, cold beers, and if I’m invited maybe a brownie or two.
A creamy chicken salad recipe with chopped Serrano ham, artichoke hearts, yogurt, and fresh Italian parsley. Perfect for sandwiches or salads.
Chicken salad will keep covered in the refrigerator for up to a week.
Recipe adapted from Carmen and Lola
- 1 pound boneless, skinless chicken breasts
- zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup chopped canned artichoke hearts (not marinated)
- 4 ounces Serrano ham, chopped (about 3/4 cup)
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt
- 1/4 cup chopped Italian parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Heat broiler to high. Cut each chicken breast in half horizontally to create two thinner filets.
- Combine lemon zest and juice, garlic, and olive oil in a medium bowl. Add chicken and season with salt and pepper. Mix to coat breasts in marinade then lay in a single layer on a baking sheet. Drizzle any remaining marinade over the breasts.
- Broil chicken breasts until browned and cooked through, about 8 minutes. Remove and let cool slightly.
- When cool enough to handle, chop chicken and place in a large bowl. Add remaining ingredients and stir until well combined. Taste and season with more salt and pepper as needed.
- Serve on toasted bread as a sandwich or on top of a bed of greens. Also good on a Triscuit.