Spicy Chicken Salad

The first official day of summer is Friday, but it has felt like summer for me for weeks. I love dining al fresco, even when most would consider it too hot outside. The heat makes me crave lighter dishes, but I have a hard time finding something light with flavor. Sorry iceberg lettuce, but a bland leafy salad doesn’t always cut it. My dad introduced me to this spicy chicken salad with cheese wafers and now it is one of my summer staples! I prefer this version of spicy chicken salad because it has less mayonnaise and more crunch. The cheese wafers are a great alternative to boring crackers, but it is difficult to not eat a whole batch. I have not tried to make a gluten-free version, but I am curious how they would taste with almond or rice flour. Download the full recipes below! xoxo

Photos via Alex Phillips.

Print recipe for Spicy Chicken Salad

Print recipe for Cheese Wafer 

2 chicken breasts

2 teaspoons minced garlic

2 celery stalks, diced

1 shallot, diced

1/2 cup spicy pickle chips

3 tablespoons diced pimentos

1/2 cup chopped toasted pecans

1/3 cup mayonnaise

2 tablespoons spicy pickle juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (1/4 for mild)

Boil or bake chicken breasts until cooked through. Shred chicken with a fork and combine with other ingredients in a large bowl. Mix well and chill until ready to serve.

1/2 cup unsalted butter, sliced

2 cups coarsely grated cheddar cheese

1/2 cup finely grated parmesan cheese

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Combine butter, cheese, flour, pepper, and salt in a food processor and pulse several times until crumbly. Then process for 30 seconds to 1 minute until dough forms. Transfer the dough to a sheet of parchment paper and roll it into a log about 2 inches thick and refrigerate for at least 1 hour. Preheat the oven to 350 degrees. Cut chilled dough into 1/4 inch thick slices and arrange them on a baking sheet where they are not touching. Bake for 12 minutes or until golden and crisp. Immediately sprinkle with salt and cool before serving.