Home Cooking 4

I just made the best chicken salad from leftovers

Eric Eto | Nov 9, 200410:36 AM

I had leftover chicken from Casa de Pollo Peruano (a Peruvian chicken joint in Queens, NY) and decided to make chicken salad for sandwiches the next day. I added the usual salt, pepper, mayo (I use Japanese Kewpie mayo), and mustard (Maille dijon), but it was missing something. Then I remembered that I had a small container of the Armenian garlic sauce from El Manara (an Egyptian/Armenian counter in Astoria) the same exact garlic sauce that you get at Zankou Chicken in LA. After mixing a half a teaspoon of it into my chicken salad, I was floored with the result. The spices from the Peruvian chicken and the garlic sauce just put this chicken salad over the top. The only thing I can think of that might make this even better is if I got chicken from Pollo a la Brasa in LA where the chicken comes out with a smoky aroma from the wood they use.

This might only apply for people in LA and NY as these are the only places I think I can get this combination of ingredients.

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