Buying whole chickens really makes one innovate as many uses out of the animal as possible. This specimen recieved a crispy oven roast of the wings and thighs served with a maple scotch BBQ pan sauce (homemade of course, it involved tomato paste.) The remainder of the chicken, breasts and carcass, were simmered down into a chicken stock thus leaving me with cooked chicken breast meat again.
I'm always trying to work through prepped items in my pantry, this week I had half a can of tomato paste leftover from the aforementioned BBQ sauce as well as a batch of roasted garlic to last me for months.
Months are not something I have at the moment since my SO and I are moving north of the border to my motherland, Canada, in just a few weeks. Roasted garlic is not on the top of my moving list so it is on the top of my eating list.
I decided to make a flavoured mayonnaise with the tomato paste and the roasted garlic. It was an improvised emulsification which involved my blender and some experience with homemade mayo so I didn't follow a recipe nor did I take exact measurements. I will post a recipe for it in the future but this recipe is a great stand in for now.
So, a quick reminder of my chicken salad formula:
- added fat: roasted garlic and tomato mayonnaise
- crunch from vegetables and/or nuts: scallions and coarsely grated parmesan
- sweetness from dried fruit: tomato paste (if I had fresh or sundried tomatoes I definitely would have added them.)
- a little something special: non-traditional chicken salad?
Roasted Garlic and Tomato Chicken Salad
- shredded chicken from half a chicken
- 1/3 cup roasted garlic and tomato mayonnaise
- 2 small or 1 large scallion, greens only, minced
- 2 oz parmesan cheese, coarsely grated
- Throw it all in a bowl and mix it together.
*Yield: 6 sandwiches worth.