This unique chicken salad is bound together with romesco sauce, the Spanish puree of red peppers, almonds, and olive oil. It takes the classic chicken salad sandwich to another level, but piled on crostini, sliced baguette, or even mini tart shells, you can also turn it into a fabulous hors d’oeuvre.
Recipe information
Yield
MAKES ABOUT 2 1/2 CUPS, ENOUGH FOR ABOUT 4 SANDWICHES
Ingredients
5 tablespoons Romesco Sauce (page 52)
2 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice, more as needed
Pinch of cayenne pepper (optional), more as desired
2 cups shredded or diced cooked chicken (about 8 ounces)
1/4 cup finely diced small celery
2 tablespoons finely diced red onion
1 tablespoon chopped fresh parsley
Kosher salt
Preparation
In a medium bowl, combine the romesco, mayonnaise, lemon juice, and cayenne and stir to blend. Add the chicken, celery, red onion, and parsley and stir to combine. Taste and add more salt or lemon juice as needed.
