I rarely make chicken salad in the summer because I rarely roast chickens in the heat. But this year, there have been days here and there that are cool enough to turn the oven for for an hour or more. So recently, I roasted a nice, plump 4-pounder as per my new favorite method.
The chicken was heaven and so were the leftovers, especially after I slathered them in mayonnaise and preserved lemon, then garnished it all with mint and fresh ripe tomatoes.
A word about the mayo. If I don't have any homemade stuff on hand (and I often do because I'm now in love with mayo-making), I use Kraft. That's right all you Hellman's lovers, Kraft. I think it's better. More savory, less sweet (I'm not talking Miracle Whip, which is vile).
I discovered this several years ago when I did a blind mayo taste test for Real Simple magazine. Up until then I was a Hellman's lover but I came out of the taste test loyal to Kraft. Try it and tell me what you think.
In any case you can use whatever mayo you like. Or if you hate mayo, use full-fat Greek yogurt, whish gives a nice creaminess and gentle tang. Sour cream and creme fraiche are lovely, too.
Having run out of my own, homemade preserved lemons, I used Roland brand jarred ones and they were fine. Take the seeds out before you chop them. If you don't have any preserved lemon in the house, use a generous blast of grated lemon zest and some capers for a salty tang.
Serve on crunchy toast with something green (mint here, cilantro or basil would be good) and something juicy (tomatoes, tomatoes, tomatoes). Yum.
Chicken Salad with Preserved Lemon and Mint
Serves 2 to 4
2 cups cooked shredded chicken
1/4 cup mayonnaise
2 tablespoons sliced fresh mint leaves
1 tablespoon finely chopped preserved lemon
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Fresh lemon juice
Ripe tomato slices
In a medium bowl, combine chicken, mayonnaise, mint, preserved lemon, and olive oil and blend with a spatula until all ingredients are mixed together. Season to taste with salt, pepper, and a small squeeze of lemon juice. Mound on toast and cover with tomatoes, seasoning them with more salt and pepper.