I wanted to make some chicken salad from the leftover rosemary-garlic paste roasted chicken my husband cooked the other night. I’m not a big fan of the fruit-laced chicken salads (apples, grapes?!) so I headed straight for the umami.
This is from my prior batch of pancetta flavored bacon. (My husband suggested the name, but I’m too embarrassed to call it that anymore.) This section was so fatty I didn’t want to eat it as bacon, so I saved it for pseudo lardons.
This is about 8 slices cut into 1/4 “ strips and fried.
I’ll chop and “toast” these pecans in the bacon fat.
Smells real good about now.
Minced shallot and garlic.
The shallots have been “sweated” and I’m adding the garlic for the last 30 seconds.
Draining the lardons and the pecan-shallot-garlic mix.
Shredded rosemary-garlic roasted chicken.
It was too late after work to make my own mayo.
Love this Louisiana Cajun seasoning.
Gotta have some of this.
About 1/2 cup of mayo, 2/3 cup of sour cream, 1 tablespoon of Cajun seasoning, 1 tablespoon of Worcestershire sauce, plus Maldon sea salt and freshly ground pepper (not shown).
I over-toasted the bun in the broiler, but it was still delicious.