This was a bit time consuming, but worth it. After making it once now we know how to prepare for a more timely dinner, or make it the day before since it stores really well in the fridge. I ate it warm and liked it, my husband ate it warm and cold as leftovers the next day, says its great both ways. This is probably now his favorite chicken salad recipe. I did per other reviewers double the creamy dressing and found that to be the perfect balance. And like another reviewer, I'm surprised it calls for rotisserie chicken since you already have the grill fired up, we also grilled two breasts for the chicken.
We LOVED this warm salad and thought it was great eaten cold the next day too. Made a few substitutions just because of what I had on hand: Grilled 2 boneless, skinless chicken breasts instead of the rotisserie chicken (because the grill is already fired up anyways!), used rice vinegar for the sherry vinegar, and used red onion as the ambiguous "onion". Don't omit the fresh oregano or chives -- they really make the dish stand out. Finally, I agree with the reviewer who said that a little bit more dressing would've been nice if you want to keep some of the creaminess. Will definitely make this again!
This is absolutely delicious. I had to use a grill pan instead of a grill and it was still great. I suggest Peruvian chicken if it is in your neighborhood as an alternative to grocery store rotisserie. Try pairing this recipe with a sauvignon blanc.
Fantastic. The only thing I would change is to make more dressing..the dressing is delicious, but kind of disappears into the salad. I also used only 3 ears of corn: perfect. Can't wait to make this for company.
Made this last night & loved it! Ate leftovers cold for lunch today. I was very curious about the combination of oregano and chives with the peppers, but it was perfect. I substituted half & half for the heavy cream, and red wine vinegar for the sherry vinegar.
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