Dear SOS: I love the chicken salad from Lunch in Culver City. It's so delicious, and I always want it when I'm at home in Burbank. Please help!
Dear Laura: Lunch's chicken salad is a deliciously simple dish. It combines diced chicken with a little red onion, celery, currants and apple for a nice crunch, great color and a wonderfully fresh combination of flavors not unlike a classic Waldorf. And it's just as easy to prepare.
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
Lunch's green apple chicken salad
Total time: 25 minutes
Servings: 4 to 6
Note: Adapted from Lunch
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)
2 small celery stalks, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup currants (raisins may be substituted)
Salt and pepper, if desired
1. In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
2. To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.
Each of 6 servings: 188 calories; 12 grams protein; 10 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 39 mg cholesterol; 7 grams sugar; 163 mg sodium.
SOS REQUESTS: Send Culinary SOS requests to firstname.lastname@example.org or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.