Dijon Chicken Salad




 Dijon Chicken Salad

A friend of mine, Amy Beach, started a Facebook status asking where she could get a good chicken salad. That made me want to dig up this recipe...

Tomato and Red Pepper Soup
and Dijon Chicken Salad on Toast 
My recipe record keeping started in 2002, when I was a fledgling single girl trying to learn how to actually cook- and not buy and eat stuff from a box!  This recipe was marked May 30. 2003 and was in my very first recipe journal!


Ingredients:
4 Cups Cubed Cooked Chicken (You can bake or boil and you can shred instead)
1 Cup Chopped Celery (3 Ribs-ish)
1 Cup Green Seedless Grapes, halved (This is a little tedious, I’ll admit)
1 Cup Red Seedless Grapes, halved
¼ C Dried Apricots, chopped (also tedious…)
¼ C Green Onions, Chopped
¾ C Mayonnaise
2 Tbs Honey
1 Tbs Dijon Mustard
½ Tsp Salt
1/8 Tsp Pepper
Optional: ½ C Sliced Almonds- or another of your favorite nut.

Add the chicken, celery, grapes, apricots and green onion together and mix around.
Mix together the mayo, honey, mustard, and salt and pepper in a separate bowl.  Add to chicken mixture.  Mix around until evenly coated.  (You will swear there’s no way that this will coat it all, but it will.  If you really doubt it, you can add a little more mayo.)  Top with nuts.

Serve on a sandwich or over lettuce. Yum.

*If you don’t want to use dried apricots, you can use dried cranberries instead.

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