I've gotten in the habit of making chicken salad every weekend as I think I've settled on my favorite recipe. My husband loves polishing this salad off as he isn't the biggest fan of mayo and appreciates the addition of sour cream instead. I absolutely love the arugula - a nice lemony, grassy flavor. I feel like an Ina broken record, but the key really is to roast chicken with the skin and bone. The seasonings are approximate (I never measure the paprika or curry powder so sometimes it comes out a bit more yellow in color)
4 chicken breasts, with bone and skin
1/2 c chopped celery
1/2 red onion, finely chopped
large handful of baby arugula, chopped
1 T mayo
1/4 c sour cream
2 T mustard
1 T paprika
1 t curry powder
Salt and pepper chicken breasts and roast at 350 for about 45 minutes. Let cool and remove meat from skin and bone, chop and toss into bowl. Add seasonings, mustard, sour cream and mayo and stir. Salt and pepper. Toss in vegetables. Add some olive oil, water or white wine if you wish to thin it out a bit.
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