Radish Chicken Salad

Here’s a classic dish with a twist from your CSA share. One of the best ways to use up CSA vegetables is to use them in place of something in a familiar recipe. Here radishes take the place of celery and onions, giving chicken salad a fresh crunch.

Radish Chicken Salad

I poached a whole chicken from Autumn’s Harvest Farm, very easy and can be done ahead. Later I’ll simmer the bones for stock. If you’re short on time grab a rotisserie chicken or just poach a few chicken breasts. Leftover roasted chicken also works great!

Radish Chicken Salad

The most work you have to do here is dice the radishes, just line them up, slice, and stack. It takes a little time, but a small dice is great in the salad. Use minced radish greens in lieu of herbs, just thoroughly wash, mince and fold in. I like a tangy chicken salad, so I add lots of lemon juice and dijon, but feel free to season to your liking. You can even sub plain Greek yogurt for some of the mayonnaise.

Radish Chicken Salad

Radish Chicken Salad

4 – 5 cups shredded or diced cooked chicken
1 1/2 cups diced radishes
juice from 1/2 a lemon
1/3 cup mayonnaise
1 – 2 tablespoons dijon mustard
2 tablespoons minced radish leaves
salt and pepper to taste

Place the chicken in a large bowl. Add the remaining ingredients. Stir together, taste and adjust seasoning. Chill and serve over lettuce, in a sandwich, stuffed in a pita, or on crackers.

To poach a whole chicken:

1 whole chicken
4 garlic cloves, smashed
2 bay leaves
5 peppercorns
big pinch of kosher salt

Place chicken in a large stock pot. Cover with water and add remaining ingredients. Bring to a boil, then reduce to a simmer. Cook for about 45 minutes, adding more water if necessary until chicken is cooked through. Shred chicken from bones and discard skin. (or use the skin and bones in stock)


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