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.
- More Super Bowl ideas
- More Sandwiches
Serrano-Artichoke Chicken Salad Recipe
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
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 73mgSodium: 283mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 25g
One More Thing
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
Previous
the consistency of this is just how i like my chicken salad! love the use of greek yogurt and the incorporation of artichoke hearts!
Thanks so much Grace! What are you making for the Super Bow? I’m sure something indulgently amazing!
This chicken salad sounds fancy! That’s so funny how your husband doesn’t like these cold salads. I love them…guess it’s because I grew up in CA. My cousins from Mexico like them too…especially pasta salad and egg salad.
Maybe you can give him a talking to Lola! 🙂
This is a brilliant recipe — I would have been sold after the Serranos, but when you added the ham and the artichokes you took it over the top, beautiful photos, too 🙂
ooops, I misread the recipe, I thought there were Serrano peppers in there too, maybe I’ll try that 😉
Adding serrano peppers is an excellent idea Sue!