I've gotten in the habit of making chicken salad every weekend as I think I've settled on my favorite recipe. Be generous with the arugula and radishes, the arugula is a great lemony green and the radishes are perfectly peppery and crunchy. I feel like an Ina broken record, but the key really is to roast chicken with the skin and bone. The seasonings are approximate (I never measure the paprika or curry powder so sometimes it comes out a bit more yellow in color).
2 chicken breasts, with bone and skin
1/4 c chopped celery
1 small shallot, finely chopped
2 large handfuls of baby arugula, chopped
3 radishes, finely chopped
1 T mayo
1 T sour cream
1 T mustard
1 t paprika
1 t curry powder
1 T olive oil
1 t sherry vinegar
Salt and pepper chicken breasts and roast at 400 for about 30 minutes. Let cool and remove meat from skin and bone, chop and toss into bowl. Add remaining ingredients. Add chicken stock or a splash of white wine if you wish to thin it out a bit.
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