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.
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!
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
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)
