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This recipe is amazing! I do love good chicken salad, sweet but not too sweet, and this is a really good one.
Oven roasted chicken( meat taken off the bone), I use about four cups for this recipe
1/2 cup Mayonnaise
1/2 cup ricotta
1T red wine vinegar
1T grainy mustard
S&P (maybe skip if your chicken is highly seasoned)
Onion (I used green onion, could use red or sweet just cut up small)
2 T Herbs (I used basil, cilantro or dill would also be good)
1 cup fruit (Strawberry season is just around the corner here so that what I used, however blueberries, grapes or apple would work too) make sure and add delicate fruit last so it doesn't get smushed!
1/2 cup pecans
Run the cooked chicken through a grinder, this is my big secret to a consistent smooth texture and it also seems to stretch the meat a little further as long as you don't mix it too vigorously.
In a separate bowl combine the mayo, ricotta, mustard and red wine vinegar. Fold in this mixture to the roasted ground chicken.
Add pecans, onion, herb and finally fruit and fold until combined.
Serve on some toasted focaccia bread, mesculin mix and top with micro-greens