1 hour ago
Tuesday, November 3, 2015
I would like to enter this chicken salad in a chicken salad competition, because it would win first prize.
Is there such a thing?
It was so good, and just a happy accident.
I actually like having not much in the fridge for lunch/dinner, it forces me to use what I have in the house and be creative.
Plus, I like a challenge, I always work better under pressure.
This day I had a small head of broccoli ready for the garbage...some grapes and a leftover cooked chicken breast.
And a beautiful chicken salad was born.
Here, the secret ingredient is that wonderful Violette Moutarde that I brought home from Paris (a grape-must mustard condiment).
Don't despair if you don't have any, you can use regular mustard.
I will show you.
1 cup of cooked chicken breast, diced or cut up (I used 1 large breast on bone)
1 cup of red seedless grapes, cut in half
1 cup of fresh broccoli florets (steamed for 2 minutes only)
1/2 cup of slivered almonds
big handful of fresh dill, chopped
2 tbsp of minced red onion
2 tbsp Hellmann's real mayonnaise
1 tbsp of Violette mustard (or 1 tbsp of grainy mustard)
1 tsp honey
2 tbsp apple cider vinegar
pinch of salt & pepper
Mix everything together and pour on the dressing, which will be a light lavender color if using the moutarde violette.
Garnish with more fresh dill and sliced almonds and serve on romaine spears.
Wins first prize in the chicken salad competition (in my house anyway!).