I can hardly call this a recipe. It’s really something that comes together with a few ingredients that I tend to have on hand, and then I’m quite flexible with the quantities. My chicken thighs were cooked on the bone and they were giant, so I only used two. But if you have frozen ones, they tend to be smaller so I’d add more. It can be different every time, too. Don’t be afraid to experiment – it’s very forgiving. If I have more celery or more pickles or fewer eggs or less chicken, it really doesn’t matter. And if I had some parsley or dill on hand, I’d have been tempted to add it. Capers could have gone in or shredded carrots – in fact all kinds of variations exist. But on this day, for this blog post, this was the combination that came together.
I have been mentoring an 11 year old girl for the past few weeks and I bring my lunch while she gets hers from the school. I noticed that she likes vegetables in general and that she’s been a little curious about what I bring. I asked if she’d like me to bring her some to try and she said yes the last time, so I brought this today. She doesn’t like cauliflower, but she loves pickles so she thought it was worth it. She skipped the cauliflower, but devoured the rest. I think the cauliflower is totally innocuous and almost like potatoes, but not everyone agrees. I think it tastes a lot like a traditional potato salad, only it’s not.
Give it a try and let me know what you think. Because I use frozen cauliflower, it’s super easy to pull together. No mess, nothing to worry about, and the cauliflower is already blanched so it’s tender. I hope you like it!
Chicken Faux-tato Salad
2-3 cooked chicken thighs, chopped
12 oz. frozen cauliflower, thawed and roughly chopped
1-2 hard-boiled eggs, chopped
5-6 small pickles, finely chopped
2 large celery stalks, finely chopped
2 tsp. Dijon mustard
4 tsp. mayonnaise
salt and pepper to taste
- Take all of your chopped ingredients and place them in a large bowl.
- Add the mustard and mayonnaise and mix well, ensuring everything is evenly coated.
- Taste and add salt and pepper. It needs salt, but the pickles are salty and so is the mustard, so be sure to taste first.
- Once it’s the way you like it, enjoy!
Serves about 2