Roasted Chicken Salad with Endive and Tangerines

Most of the best meals we eat don’t come from recipes. Danny (or I) look into the refrigerator, grab whatever looks interesting, and make up a lunch. There’s spontaneity and enjoyment in that food. We didn’t have to measure anything before we ate it.

We had enough leftover roasted chicken salad from the event on Sunday to make ourselves some more. You could make this with any leftover chicken you have, including a good rotisserie chicken you pick up at the store. The bitter slivers of endive add a crunch to the dish you won’t want to miss. And the tartness of the dried gooseberries works well with the slight sweetness in macadamia nut oil mayonnaise.

It took all our willpower to take a photograph before we ate.


Feeds 4
3 cups cubed cooked chicken, preferably from legs and thighs
2 large green apples, peeled and cubed
1/2 cup dried fruit (we used gooseberries)
2 tablespoons finely chopped fresh tarragon
1/2 cup toasted walnuts
4 heads fresh endive, thinly slivered
1 cup mayonnaise (we prefer to make it with macadamia nut oil)
2 tablespoons rice wine vinegar
2 tablespoons cold water
grated zest of 1 lemon
kosher salt and cracked black pepper
2 tangerines, peeled and sliced


  1. Assembling the salad: Combine the chicken, apples, fruit, tarragon, walnuts, and endive. in a large bowl.
  2. Making the dressing: In a small bowl, whisk together the mayonnaise, rice wine vinegar, water, and lemon zest. Season with salt and pepper.
  3. Finishing the salad: Dollop the dressing on the chicken salad and toss to coat. Refrigerate for 1 hour before garnishing with tangerine slices and serving.