by Tina Wasserman, Cooking&More.com
There is absolutely nothing better for chicken salad than the cooked chicken from your pot of soup. It is soft, flavorful and the perfect consistency. The addition of carrots add a natural sweetness as well as beautiful color and it is easy to eat on matzo!
1 cut up whole chicken, cooked (preferably stewed for soup)
1 1/4 cups finely diced celery
3 or more carrots
1 Tablespoon grated onion or to taste
Salt and pepper to taste
1/2 - 1 cup of mayonnaise or to taste
1 can jelly cranberry sauce (optional)
Skin the chicken and pull the meat off the bones while the chicken is warm. Shred the chicken with your fingers and place in a large bowl.
Finely dice the celery and add it to the chicken.
Peel the carrots, trim both ends, and grate them into the bowl with the chicken and the celery.
Add the onion, seasonings and mayonnaise and mix until well blended and moistened. If necessary, add more mayonnaise.
For a decorative presentation, line a bowl with plastic wrap and spoon the chicken mixture into it. Press down firmly on the chicken so that it will mold. Refrigerate until ready to serve.
Slice the cranberry sauce into 1/2 inch slices. Using a decorative cutter or sharp knife, make designs in the sauce.
TO SERVE: Turn bowl with chicken salad upside down on a serving plate. Remove bowl and wrap and coat the chicken salad with a thin layer of mayonnaise. Garnish with the cranberry sauce cutouts and serve with matzo or crackers.
Recipes: Poultry, Chicken Salad, Kosher, Passover Friendly