Food

A Chicken Salad

bgibson135
Whole Oven Roasted Chicken from Publix

I was trying to finish off the Oven Roasted Chicken that I had bought at Publix. Currently, buying a whole roasted chicken at around $7+ is a good deal. There is a lot of chicken. Two drumsticks, two wings, and plenty of white meat.

  • Chicken (shredded)
  • Green Olives (medium, ripe)
  • Green Onions
  • Capers
  • Vidalia Onion (diced)
  • Sweet Bell Pepper
  • Cubanelle Pepper
  • Mayonnaise
  • Yellow Mustard
  • Celery Seed
  • Garlic Powder
  • Equal Sweetener
  • S&P

NOTE [ 01/22/24 ]: Publix may also call this a Rotisserie Chicken. There are two meals with a drumstick & some white meat. I can use some of the white meat for my Chicken-Chipotle-Avocado Soup. That is instead of opening a can of white meat chicken. *I’ve started using a whole, medium avocado when I make this soup because using just half, I’m left with a half that I need to use later that day and it isn’t always convenient to plan for that other half of avocado into another meal. **And, buying avocados is just a pain. If I am trying to plan ahead, I don’t need an avocado that is overly ripe today, even if I’m going to use it tomorrow. And if I forget to buy an avocado a couple of days before, then all the avocados in the stores are hard as rocks on the day I need them.

And then there is always the chicken salad, which I haven’t fixed in a while. But, I haven’t been using much, if any, sweet bell pepper in my meals either. For a long while I would include some colorful (red, yellow or orange) sweet bell pepper in my salads. But, for a month or so now, I have been fixing (and enjoying) a Greek Salad with my meals. And, I don’t normally include bell pepper in my Greek Salad.

Greek Salad: Romaine lettuce, sweet onion, tomatoes, pepperoncini, assorted olives. And homemade salad dressing: Red Wine Vinegar, Olive Oil, Dijon Mustard, Italian Seasoning, some garlic powder & some sweetener. Shake the dressing up in a little Ball/Mason jar (with a yellow Dukes Mayo lid) before using.

I love the sourness of the Pepperoncini peppers. I’ve started using Romain Lettuce/Hearts Of for my Greek Salad and have been buying the “Hearts of Romaine” at Walmart for under $3 for a small bag, but even the small bag has about a third of the lettuce go bad (turning brown around the cut edges) before I can use it in even three days. So, the last time, I bought a whole head of Romaine, and I have been very pleased. It’s been about a week (maybe more) and I am still pulling leaves off and they are all still good. I think I’ve had at least 3 salads, and looks like it will last for at least a couple more.

I like the Campari tomatoes, but also may have some red and/or yellow grape tomatoes, which have even more good tomato flavor.

NOTE [07/22/24]: I want to keep reminding myself that I’ve changed from the Publix rotisserie chicken to the roasted chicken at Harris Teeter. I think the Harris Teeter chicken is about a dollar cheaper, and I like the texture/flavor of their chicken better. I seem to recall that I had begun to think of the Publix chicken as being mealy and a little bit fatter. I haven’t bought one of these in a while, but it is well worth the number of meals that I can get from it. There are at least 4 good meals, if not five. Two drum sticks, and wings. More than enough chicken breast, on each side for a meal, and the remainder of chicken goes toward making a good chicken salad.

I made my Avocado-Chipotle Chicken Soup today. I couldn’t find any chipotle peppers already opened, so I used some Salsa Ranchera sauce and chopped up a raw Jalapeno pepper. I didn’t like the jalapeno in this. It’s worth using at least one chipotle pepper, diced up. [end NOTE]