We ended up with quite a bit of leftover chicken after a party last weekend, so I decided to make chicken salad.
I was in the checkout line at the grocery store yesterday when I realized I'd forgotten to buy celery. I love using celery in chicken salad for that fresh crunch it provides.
Then I realized I had a suitable substitute in my garden. When I was researching kohlrabi before making veggie-bacon pasta, I'd read that you can eat it raw, and that it tastes a little like a radish.
So, I picked a kohlrabi, peeled it and sliced it thin. I then cut the slices into bite-size pieces. I sampled it before adding it to the chicken salad, and it was delicious. It had a little bit of a radish-y tang, without the burning sensation that goes down your throat when you eat a radish. (Or is that just me?) And the kohlrabi slices were so crunchy. They reminded me a bit of water chestnuts.
To my chicken salad, I also added some garden cabbage, strawberries and grapes. Nuts would have been good, too, but we didn't have any. I have to say, using leftover beer-can chicken is great for chicken salad, because it's well-seasoned to start with.
Here's the full recipe:
Garden Veggie Chicken Salad
2 cups shredded cooked chicken
8 ounces strawberries, sliced
8 ounces grapes, halved
8 ounces cabbage, sliced into slivers
8 ounces raw kohlrabi, sliced into thin, bite-sized pieces
mayonnaise to moisten, probably 2 tablespoons or less
fresh ground black pepper, to taste
Mix ingredients together. Serve on a bed of greens or on a sandwich.