This colorful chicken salad is fresh, flavorful and covers all the food groups when served with crackers or in a sandwich. It’s a great way to turn lunch into a special meal or to make the appetizer the talk of the party. Adding the smoked sea salt finishing salt gives the dish a touch of smokiness you miss from oven roasted chicken.
Ingredients
1.5 lbs diced roasted chicken meat (see our instructions for roasting here)
1 to 1 1/2 cup mayonnaise
1 cup artichoke hearts, roughly chopped
2/3 cup red onion, finely diced
2/3 cup celery stalk, peeled and finely diced
1/3 cup fresh Italian parsley, chopped
1 small lemon or half a larger lemon
kiawe smoked sea salt to taste (approx. 2 teaspoons)
Directions
Set aside the salt and add all the other ingredients to a large bowl.
Stir gently to mix.
Sprinkle smoked salt to taste. The amount needed will vary depending on your choice of mayonnaise and how salted your cooked chicken is.
Tip: Use a well sharpened knife when chopping parsley to retain crispness by ensuring a clean cut without bruising or scraping the delicate leaves