Sexy Chicken Salad by Scott

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Hi Everybody!

Chef Scott comin at ya from still sunny St. Pete!


Buh KAW! Chicken baby!


I was just challenged this week to help a friend develop a totally chicken salad menu for a party that she’s hosting. In her words, she wants to offer chicken salad “12 ways to Sunday”.


I won’t bore you with everything that we are thinking, mostly because we have about 40 recipes floating around right now.


During a sort of a break yesterday, I decided that the thing we needed to keep us focused was… some lunch. Since we were writing out recipes before we went to shop them, I needed something that I could pull together from what I had on hand.


If you are a regular bullet user, you already know that it can change what looks like not much into a dream lunch (or dinner or sauce or shake….)


BOOM! I whipped this up by crashing through my fridge and using what hadn’t gone south. Funny thing is, we liked it so much that I had to go BACK and write down the recipe.


In the future we are thinking of this salad on a bed of greens with some crazy pita chips (like the ones in the fruit salsa recipe awhile ago)


So Congratulations… Make this up and be the first to taste our new menu, before it is even released to the public… you’re so lucky.


You need:

  • Tall Cup
  • Cross Blade



  • 1 Chicken Breast
  • 1 TBS  white wine vinegar
  • 1 TBS  Olive Oil
  • 1 Splash Merlot
  • 4 cloves Garlic
  • ½ Large Kosher Dill Pickle Chopped
  • ½ Red Pepper Coarsely chopped
  • 1 splash of Worcestershire (OR) Soy Sauce would be good
  • 2 TBS Mayo (more or less to your liking)
  • 1 ½ tsp Spicy Brown Mustard
  • ½ tsp Sugar
  • Salt and Pepper to taste (¼ tsp each)


  1. In a plastic zip lock bag, put the 5 top ingredients. Marinate the chicken in wine, olive oil merlot and garlic for about 30 minutes.
  2. Remove chicken and smashed garlic and place both on a tin foil or parchment lined baking sheet. Bake at 350 for 30 minutes (until interior of chicken is white, and juicy… juices will be clear.)
  3. Coarsely chop chicken. Add Chicken and Garlic to tall cup with the cross blade attached. Pulse and grind and shake and pulse until no big chunks remain.
  4. Add the rest of the ingredients, and wizz till combined.
  5. Chill and serve later or tomorrow for insane flavor development.


I served this as you can see like a regular old afternoon sandwich with tomato, leaf lettuce and some red onion. It was a gigantic hit. 2 sandwiches.


The next day, I found it and had it with just big chunks of lettuce and carrots and stuff.


full disclosure following… discretion advised:


when I say “next day” it may have been around 4 AM. And I am alleged to have meandered about the apartment in a certain missing amount of clothing.


When I say, “chunks of lettuce and carrots and stuff” I include a half a stack of ritz, slabs of cheese and I think a peanut butter cookie, but that could have been a dream.


And it seems like there was a goat…


Anyway, Enjoy!!


until Next Time,

I’m sending my Warmest Regards,




Chef Scott