Sicilian chicken salad from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 342) by Samin Nosrat

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lean1 on August 10, 2024

    Made this yesterday. Made half the recipe with roasted chicken. Used less onions and more celery. My aioli came from a pre-made jar. I love the combination of flavors. Served on flatbread. I also swapped cashews for the almonds. Great recipe.

  • pastaplease on August 09, 2024

    Love this and so does everyone i’ve served it too. I have made it as an appetizer for my Mah Jongg group by stuffing it into those small bell peppers that make little boats when you cut them in half. More recently, I filled puff pastry shells with this salad as an appetizer and that was a hit. And I’ve eaten it straight from a bowl or on toast. Instead of raisins, I use cranberries because I really dislike raisins and currants seem like raisins, otherwise I’ve stuck to the recipe, with some minor adjustments to add a little bit more lemon or salt here and there. Also, used Best Foods/Hellman’s mayo rather than make my own mayo for the aioli (then added the garlic and lemon, of course). Leftovers are good for at least two days. Using an entire Costco roast chicken (minus the one leg I always manage to eat while I’m shredding) yields a lot of this, so there are leftovers.

  • dinnermints on September 12, 2023

    This was good - I felt it needed some more zip, but then again, I used half reduced fat mayo and half jazzed-up Greek yogurt (lemon, salt, Worcestershire sauce), so I'm sure that affected the flavor. I added all of the vinegar from the onions, more lemon juice, more salt, and some pepper. Preserved lemon would be good too, and sumac as another reviewer suggested. It does make a lot! For five cups of shredded chicken, I used almost two whole packages of Costco boneless skinless chicken thighs (was left with one thigh). Served over crusty bread with roasted beets & pesto as a side.

  • eliza on November 21, 2022

    Thanks to the previous reviewer for drawing my attention to this recipe. I have fennel, parsley, celery etc from the garden, and also added a bit of dill. Used almonds as the nuts. Excellent salad!

  • LifeofPie on November 20, 2022

    This was the best chicken salad I ever made and maybe ever had. My substitutions were Hellmans/Best Foods mayo for the Aioli, toasted slivered almonds for the pine nuts and some fennel seed (in addition to the ground) in place of the fennel bulb and added a little more celery to give it more texture from not using the bulb. I served it in Little Gem leaves and it was really good. It makes a lot though so you could cut the recipe in half. I used a deli chicken for the meat and used the carcass for stock. I think the currants are important and I also use a very high acidity red wine vinegar for the onions. This had great balance and I would make it again by half-ing the recipe.

  • lorloff on July 30, 2021

    This was great. I halved the recipe because I only has a small amount of cooked chicken to use. The pine nuts were wonderful and with the currants. I used vegan mayo from my farmers market. I ended up adding more of the marinated red onions because they were so delicious.

  • KarinaFrancis on December 29, 2020

    Yum, this was delicious, served on toasted sourdough for a light dinner. I felt very accomplished making the aioli by hand and it was so much better than shop bought. I’ll definitely make this again and might try the previous suggestion of using almonds and grapes.

  • Dannausc on May 23, 2019

    Really good with a nice variety of flavors. Definitely worth a redo!

  • SugarTreeBaking on February 09, 2019

    Used slivered almonds instead of pine nuts, halved red grapes in place of the hard to locate currants. Delicious blend of flavors, very enjoyable served in butter lettuce cups. When I make this again, I’ll add a teaspoon of sumac to the red onion and olive oil mixture.

  • bwhip on July 03, 2017

    Very tasty. A really nice blend of textures and flavors, with the creaminess of the aioli offset by the acid of the lemon juice and macerated onions, along with a little sweetness from the currants.

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