Parmesan-Artichoke Chicken Salad
This was one of my most popular items on my catering menu when I owned my catering business called The Occasional Gourmet. The flavors blend and develop best when chilled a few hours or overnight. Perfect for Thanksgiving turkey leftovers, too!
Servings 4 cups
- 1 large rotisserie chicken (4 cups cooked chicken or turkey)
- 1 (14-oz) can quartered artichokes, drained and chopped
- 1 cup mayonnaise
- 2/3 cup shredded Parmesan cheese
- 1/4 cup finely chopped green onions (about 2 green onions)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Remove all the skin and bones from the chicken and throw it away. (Secretly, I love the skin so I have to eat a few bites before tossing). Cut the larger pieces of chicken in half so when you shred it, it won't be long and stringy.
Place chicken on a cutting board and shred it by pulling the pieces apart with two forks. Place the shredded chicken in a large bowl. Add the artichokes, mayonnaise, Parmesan cheese, salt and pepper. (If you prefer chicken salad on the less creamy side, hold out some of the mayonnaise and add a little at a time after thoroughly stirring.). Stir all ingredients well. Cover and refrigerate at least 2 hours for flavors to blend.
If you don't have time to remove the meat from the chicken while still warm, microwave it for 1 minute on HIGH. Rotisserie chicken is much easier to remove from the bones when it's warm.
I use gloves. Personally, I love to dive in and consider it a challenge to see just how much chicken I can pick from the bones, but I still use latex gloves so my hands are easily cleaned when I am finished.