January 26: Cheesy Chicken and Artichoke Salad

I have a deli chicken habit, and since I live alone, that means lots of leftover chicken. Today, I found another way of using it up. Of course, I'm also using up my jar of artichoke hearts, not that it's a hardship at all. This is a simple but rich salad, loaded with soft goat cheese. I know a lot of people think chicken salad is for sandwiches, but those of use who don't eat bread have to be a little more inventive. So here's how I made a salad into an appetizer.

Yep, I stuffed it into mushroom caps. These were some big mushrooms that looked like they were just begging to be stuffed. Now, I know what you're thinking, because my mind went there too. I did try cooking one, because stuffed mushroom caps seemed to call for melty cheese. That part was not a success. Take my word for it; they were much better cold.  But then, not everyone likes raw mushrooms. Wow, I feel as though I've committed sacrelidge! How can anyone not like raw mushrooms? Well,I guess in the same was that I can't stand bell peppers, no matter how many times people tell my I should. If you are someone who loves peppers (which would make you a part of the majority, I have to admit), you might try this salad stuffed in a red pepper. let me know how it was.

I also tried the chicken salad wrapped up in one of those big lettuce leaves, which was very good, if a bit messy.  It made me think that I haven't made lettuce wraps for a long time, and then I thought I should. I asked myself, would I call that a salad? And myself said, YES, I would! I have been living alone for way too long.

Recipe:
(Once again, let me explain that I use the word "recipe" in its broadest sense. Most of the time, I don't measure; salad is an artform, ever changing and evolving. That's my excuse, and I'm sticking with it. )

Dice chicken, celery and marinated artichoke hearts. Crumble in soft (capryni) goat cheese. For the dressing, use 2 parts mayonnaise and 1 part tasty brine from the artichokes (it's like a mild vinagrette with lovely herbs in it. Mix it all up and serve on lettuce, in mushrooms or peppers, in sandwiches or on
crackers. The possibilities are endless.