Orechiette Deviled Egg and Chicken Salad

 

Orechiette Deviled Egg and

Chicken Salad

I cannot take credit for this recipe, I merely changed it up to make it my way, with items I like.  Isn't that what all recipes (except baking, I suspect) are all about?  Guides to a delicious and beyond flavorful, delightful dining experience?  That is my opinion, for sure. Let me share my version with you, and I hope you make this Your way.  Let's get to it, shall we?

Ingredients

1 box of Orechiette pasta

1/2 cup finely chopped white or yellow onion*

1 cup finely chopped celery*

1 tablespoon fresh garlic

1/2 cup scallion + 2+ tablespoons*

1 cup Mayonnaise

1/2 cup your favorite mustard

1 rounded cup of hard boiled, diced eggs*

1 teaspoon black pepper

1 full cup halved cherry or grape tomatoes

2 tablespoons sweet rice wine vinegar

3 tablespoons red wine vinegar

1/2 teaspoon kosher salt + boiling half handful

1 tablespoon smoked sweet Paprika

1.5 cups pre-cooked store bought shredded chicken, diced*

You will need a large bowl for this, as it will easily feed up to eight people, or six with big appetites. It can be served as a cool summer main or a perfect side dish.  It can certainly be served warm, as well.  *If you wish to keep this super simple, you can purchase pre-boiled and peeled eggs, pre-cooked shredded chicken, even store-bought diced onion, celery and scallions. Or, you can certainly perform the prep with fresh ingredients yourself, but I think there is something to be said for store bought "pre" prepared foods, providing they are fresh and not ready to expire. Moving right along....

Prep the diced vegetables and place them in a bowl.  Either clean or use a separate cutting board to dice the hard boiled eggs, place that into the bowl and dice the chicken and place that into the bowl, as well.  You can always buy a rotisserie chicken and shred it, roast your own hen, or as I said, buy it pre-cooked, shredded and dice it up. Any way that makes you happy is the main important part. 

Add the wet ingredients:  mayo, mustard, garlic, mirin (rice wine vinegar) and red wine vinegar. Add the spices and thoroughly combine. If you need more mayo, go for it!

Place the bowl in the refrigerator while those mouthwatering flavors marry. Bring four quarts of generously salted water to a roiling boil and add the orechiette and stir vigorously for a few seconds to prevent the pasta from sticking to the bottom of the pot.  Place a strainer in the sink to drain the pasta water. The pasta should boil about twelve minutes, but possibly longer, so I encourage you to read the box's directions. They puff up as they boil. This pasta is known as "ears".  It is perfect for catching and retaining parts of the salad so every bite is stunningly flavorful. 

After the pasta has finished boiling, drain the pasta and water in a strainer. Cover with foil or cling wrap and let the pasta cool from thirty to sixty minutes, if you can. I prefer this cool, but you can serve it however you like. You're the Chef, right?  

Once the pasta has been added to the large bowl, stir vigorously and patiently to combine all of these incredibly delicious ingredients.  If you can, let it sit a little while after you have combined all of the ingredients to allow the pasta to be coated with the wet ingredients and share its flavors. 

Plate however you wish; plate in a bowl if it is the main dish or, add a good, hefty dollop to the plate with the main item, such as chicken, pork chops, burgers, ribs, or your favorite main focus of the dish.  This will certainly add beauty and awesome flavors to your dish.  

As always, friends, Thank You for your time and consideration.  I know it has been a long, long time since my last post.  I have a few more recipes to post.  I hope to see you here soon!  Now, Go Cook For Someone You Love! ❤

Foley, Butter Kitty and me!