chicken salad one two punch

I just made a chicken salad that made the hubby say, "You've got to write this down. It's so good." 

Unfortunately for you, it's probably going to be the most obnoxious recipe ever in the history of recipes because I threw in a chard stem relish that had been sitting in our fridge for a couple months...but I think there are some adjustments to make that will make it doable. I hadn't made chicken salad in a good while so I kind of went nuts, trying to use up random little bits from our pantry that never get used.

So first, the relish. 

NO! First, a tasty little trick I learned at a farmer's market that involves getting a tiny ball jar, filling it with mustard seeds, drowning the seeds in white wine or plain vinegar, and letting it sit for a couple weeks until the mustard seeds get soft. I have quite the addiction to this and love putting it on just about everything. We always have a little jar or two of this stuff on hand, and find ourselves tossing it in whatever needs a little acidic zesty zing - salad dressings, chicken marinades, on crackers with goat cheese, in barbecue dippy, really anything you can think of, try it out. Okay so first, do that.

NOW, the relish. We were introduced to the concept of a cooked "pickle" condiment by The Lee Brothers' Pan-fried whiting with pickled peppers and onions (page 191) and by watching copious amounts of Chopped when we had cable.

Also frustrating? We don't really measure. Everything depends on how much chard you currently have at your disposal. For us in the fall/winter and spring, we grow absurd amounts of chard. According to Tamar Adler in An Everlasting Meal, the French do the opposite of Americans and eat their chard stems, giving the leaves to their chickens, because the colorful stems of the rainbow variety are more nutritionally packed than the leaves *

Inspired, we wanted to come up with creative ways to eat chard stems. Luckily, I'm not really a fan of celery, so we sub it like crazy in places that call for cooked celery.

Chard Stem Relish

Ingredients:

white wine vinegar (this is the base of the pickle)

one garlic clove, minced

mustard seed marinade

honey or agave 

celery seed 

red pepper flakes 

salt & pepper

chard stems, chopped
onion, chopped

Method:

1. Heat up the vinegar, mustard seed marinade, sweetener, celery seed, red pepper flakes, and salt and pepper in a sauce pan on medium heat. You don't really want this stuff to boil, just be like a nice hot bath base.

2. Once the liquid is good and simmery, add the chard stems, onion, and garlic and let it simmer long enough to get the raw crunch out of the stems and onion, but you still want a little bit of crunch. Pack it up in a Ball jar and let it sit in your fridge for a couple weeks.

Pro tip: The Mister would like to add that this stuff is heavenly on bratwurst.

Um, you're going to hate me. We also roasted a chicken (recipe also from the above mentioned Lee Brother's book) the day before making this. So...besides the mustard seed and the chard pickle, roast you a chicken. Or buy a chicken already roasted, or roast some chicken parts.

NOW without further ado:

Christina's Chicken Salad

Ingredients:

1 whole roasted chicken or the equivalent, chopped **

Mr. Stock's chard pickle ***
A couple spoonsful of nutritional yeast
Sesame seeds

Sunflower seeds

Greek yogurt ****

Mayonnaise (don't worry - I didn't make this myself...this time...)

Sweet pickle relish

Black pepper

Method: 

1. Chop chicken, put it in a big bowl

2. Dump everything else on top of the chicken, mix.
3. Garnish with butter lettuce, tomatoes, red onion, and grapes. 

4. Die of happiness

* hopefully you don't toss your chard leaves - that stuff is so versatile...put it in your pot of beans, sauté it with olive oil and vinegar, make it up into a pot of greens like you would with collards, eat it raw in a salad...oh and okay the gnarly leaves that we grow that are eaten by bugs or just weather worn we toss to our chickens.

**If you're using a whole chicken, be sure and save the bones and make your own chicken stock in a crock pot. Easy peasy and saves you money. 

*** Substitute chopped celery, a dash of mustard, and some white wine vinegar

**** I did about half Greek yogurt and half mayo

This recipe is killer on so many levels. I'm in my 3rd trimester of pregnancy and need to pack in as much nutrition as I can into several tiny meals throughout the day because room in my stomach is just getting scarce. I have found that when I don't eat nutritionally dense foods, I'm just starving all day, and between that and having to drink lots of water so I don't get headaches or go crazy...it makes for a maddening daily existence. So, this recipe is extra jammy packed with protein, plus random goodness that is good for my body and baby.