Rotisserie Chicken Salad(with homegrown celery & pear)

A little story about the celery I used for this recipe…After three and a half months I was ecstatic to harvest six bundles of homegrown celery for the first time. However, upon trying it out I did not expect a bitter/ soapy taste. I realized then that this may have resulted from passing the harvesting period by two weeks. In an effort to desperately salvage this labor of love, I took the opportunity to find a solution by blanching the celery for a few minutes and briefly rinsing it in cold water. This gradually helps soften the taste, yet keeps the stems crunchy.

By the way, the pear I’ve added to this recipe is optional. It’s a flavorful way to elevate a dish and by the same token, utilize the homegrown pears I received from our awesome next-door neighbor.

So there you have it. An overall win-win solution, alongside a delicious and easy recipe to boot!


• 1 lb rotisserie chicken breast, boneless/deboned, and cut into bite-size chunks*

• ¾ cup red onion, sliced (yellow okay)

• 1 clove of garlic, minced

• ¾ cup celery, chopped

• ½ cup fresh pear, chopped (optional)

• ½ cup plain organic yogurt

• ½ cup light mayonnaise

• ¼ cup fresh parsley, chopped, plus garnish

• Kosher salt and freshly ground black pepper to taste

Tip: * Shred the chicken for a softer texture.

Recipe Preparation:

1. Place cut chicken chunks into a large bowl. Add onion, garlic, celery, pear, yogurt, mayonnaise, salt & pepper to taste. Combine thoroughly, and refrigerate for at least 30 minutes before serving. Garnish with fresh parsley if desired.