Warm Chicken-Lentil Salad

Warm Chicken-Lentil Salad

September 27th 2011By Joy of Kosher


Piri Piri Chicken Salad Sandwiches

piri piri chicken salad-wide

November 4th 2014By Chef Tami Weiser

Making a fun mayonnaise is an easy way to perk up an old standby like chicken salad. Piri piri, sometimes called the African birdseye chili, is a chili pepper from the southern part of that continent and proud member of the hotter-than-heck family of peppers. My version is toned down considerably, with roasted poblanos. The dish offers a crunch from peanuts, often used in southern and central African cuisine, and a sweet bite of golden raisins, showing off a pinch of the complexity found in pan-Indian curries. And it’s all tucked in one delicious little sandwich.


Mandarin Spinach Salad

Mandarin Spinach Salad

September 16th 2011By Jamie Geller

You will need about 1 to 1 ½ pounds of chicken for this recipe. Bake, grill, sauté or prepare your chicken however you enjoy it best. You can also use leftover chicken for this slightly sweet citrusy salad.


Guacamole Chicken Salad

guacamole chicken salad

May 18th 2010By Joy of Kosher

Use your leftover chicken or buy some from the store to make this easy, tasty salad for lunch any day. The avocado replaces the mayo in a classic chicken salad and gives it so much more flavor.


Classic Jewish Deli Chicken Salad

Classic Jewish Deli Chicken Salad

December 30th 2013By Tina Wasserman

Our Jewish ancestors that came from poor regions of Eastern Europe and Russia always had to be creative to feed their families. And for Shabbat, when it was important to Hiddur Mitzvah, to elevate the food and the table to make it special for the Sabbath, it was doubly important to make the most of the food since it was often more expensive ingredients than eaten during the rest of the week. A great example of this is the use of chicken on Shabbat. Every part of the chicken needed to be used to provide nutrition for the family. As a matter of fact, the classic Shabbat meal was a result of our ancestors’ resourcefulness. From one chicken you got the soup, the fat from the soup was spread on the challah, the skin of the chicken was stuffed (a dish called Helzel), and the liver was chopped. Of course, we cannot forget the chicken, which was eaten! When immigrants came to this country they still made the chicken soup for Shabbat and holidays but they often had a beef or veal dish as the main course. Then, in 1905 Richard Hellmann, an immigrant from Germany, opened a deli on the upper west side of New York City. His wife Nina created a special mayonnaise sauce that he used in salads and on sandwiches that became so popular that he began selling the sauce as Hellmann’s Blue Ribbon Best mayonnaise. The rest is history and New York Style Delis all over the country wouldn’t think of using anything but Hellmann’s in their cooking; especially in chicken salad! And THE BEST chicken salad is made from the chicken cooked in the soup!


Cashew-Ginger Stir-Fried Vegetables with Egg Noodles

cashew ginger stir fry vegetables

April 27th 2014By Itta Werdiger Roth