Let me start this entry by saying " I don't like chicken salad." Nonetheless, I must thank all the brave wonderful souls who saved me from trying this recipe. If you question my sanity in serving 40 people a dish I haven't tasted you would be absolutely correct. This is not a good practice, don't engage in it. However, no matter the occasion there are at least two things I know of that I avoid eating unless the very sky is about to collapse around my ankles 1. Mayo- I just don't like it ( I do respect this wonderful ingredient for its ability to bind ingredients together in a way unlike any other. It also is one of those amazing condiments that made in your own blender-or by whisk if you are really ambitious- is just cool to prove that you can actually make. The chemistry of this perfect emulsion is mind boggling, that if you let the dripping oil take its time it will be held tight by a simple mixture of spices egg yolk and vinegar. Lastly, it can lengthen the stride of many sauces, baked goods and salads.Yeah for mayo, that doesn't mean I have to eat or like it.) 2. Macaroni and cheese in ANY of its 7 headed horrific forms. Yes, simply two more testaments that this blog is written by the no excuses for being weird ME.
Back to the story I could not convince a dear friend to give up the chicken salad for her wedding reception, so I made it. It looked beautiful and from what I heard tasted great. I am usually an advocate of the use what you have but in this case the homemade mayo makes it so it doesn't look like it came out of jar. To doctor the jarred stuff add a dash of white pepper, up to 1/4 c lemon juice per normal 32 oz jar, and just a hint of Dijon mustard if you have it on hand.
So here goes the amazing chicken salad that people devoured but I will never know why of my own free will and choice.
PS. The reason for the title is Chinese five spice combine with a very Western Waldorf chicken salad creates a wonderful union, ie. apples love warm spices even in the summer months.
Asian Waldorf Chicken salad- Please adjust ingredient amounts to preference, availability, and taste; we like different texture and ratios for a reason.
2 Cans 12.5 oz chicken
1-2 stalks celery sliced lengthwise then in a very fine chop
Red grapes to your liking cut in half- I used 1/3 lb or about a cup
1 large tart apple grated
Combine in large bowl in separate bowl combine the dressing
1 1/2 t Chinese five spice
1 c mayo
1 T lemon juice
1 t ground fennel
1/3 c plain yogurt
1 T honey or brown sugar
1 T Dijon Mustard
salt and pepper to liking
Whisk well, add to the larger bowl and combine with a spatula until well mated.
Cover place in fridge. Use as desired on salads or sandwiches.
Note: A food processor make this really fast.
You can't take my word for it but this one may surprise you and your company with its unique blend.
Smile and Savour
Mrs. Brownie
