I’ve got one or two more winterish recipes to share before we move onto greener and springier pastures, the first being this No Mayo Chicken Salad with Blood Orange Vinaigrette. In addition to being delicious and leftover friendly, it’s also ridiculously easy and super fast to pull together.
When I was in Austin in late February, one of the ladies brought homemade blood orange marmalade that she had canned from the crop on her property. This stuff is the jam (cue spectacularly bad mom pun). I slathered it on brie and bread for a few days before I decided that I should probably share it with my family. Caring is sharing y’all.
I’m not a fan of mayo and pretty much exclusively prepare chicken and potato salads with vinaigrettes. I’m also lazy and almost exclusively make chicken salad only when I have leftover roasted chicken. I used the leftovers from my Mustard Spatchcock Chicken for the base and then scrounged around the fridge for odds and ends to fill it up.
I had a decent portion of pureed sweet potatoes and butternut squash leftover too, so made a quick soup out of those to serve with the salad. I sautéed some sweet onions and garlic in butter, deglazed with a splash of white wine, then added the puree and about a cup of broth. Then I simmered it for 10 minutes or so and whizzed it all together with a stick blender. How’s that for maximizing leftovers, eh?
No Mayo Chicken Salad with Blood Orange Vinaigrette Recipe Notes
This guy is pretty straightforward. Sub any raw vegetables you have on hand that suite your palette. This would be really nice with a little quinoa, faro, or wild rice if you need a grain. The leftovers (sans leafy greens) keep well in the fridge and taste better the second day after they’ve had time to soak in all that vinaigrette goodness.
If you don’t have access to fresh citrus marmalade, sub the juice of one blood orange plus a tablespoon of honey. It won’t be quite so thick but it will still be delicious.
No Mayo Chicken Salad with Blood Orange Vinaigrette
Blood Orange Vinaigrette
- 1/2 c. olive oil
- 1/3 c. blood orange marmalade
- 1/4 c. red wine vinegar
- 1 garlic clove smashed
- 1 tsp honey
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 c. roasted chicken
- 1 medium carrot julienned
- 1 celery stalk thinly sliced
- 4 radishes julienned
- 1/3 c. chopped pecans
- 1/3 c. pickled red onion
- 1/3 c. pomegranate seeds
- 4 c. winter greens shredded or coarsely chopped
Prepare the vinaigrette. Place all ingredients into a blender and blend until completely incorporated and the citrus rhine is pulverized.
Toss the roasted chicken, carrot, celery, radishes, pecans, red onion and pomegranate seeds together in a large bowl. Dress with the blood orange vinaigrette and toss again.
Arrange the greens on 4 dinner plates and top each plate with 1/4 of the chicken salad.
Recipe NotesIf you don't have access to blood orange marmalade, sub any citrus marmalade of your choice. You can also swap the marmalade for the juice of one blood orange and increase the honey to a full tablespoon.