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.

Comments

Post a Comment

Popular posts from this blog

Broccoli Ginger Slaw

Image
Broccoli Ginger Slaw This recipe was originally called a “Detox Salad”   but that name sounds a little scary!   So, I decided to rename it!   Its good for pitch ins, was not too hard to make, and not too expensive… not to mention it’s full of good-for-you things!      2 cups broccoli (This was like a small head of broccoli)      2 cups cauliflower (small head) 1 cup red cabbage, chopped or shredded (I bought a small bad of pre-chopped red cabbage- much more cost and time efficient than buying and entire head for just a small bit) 1 cup carrots, shredded or chopped.   (2-3 carrots) 1-1/2 cups fresh parsley (A couple of handfuls)   2 celery stalks   ½ cup almonds (or a couple of handfuls)   1/2 cup sunflower seeds (a couple of handfuls)   1/3 cup organic raisins (a few small boxes)   3 Tbsp olive oil   ½ cup lemon juice (juice of a whole lemon.   A little lemon grate in it is good too.   1 tablespoon fresh ginger, peeled and grated   2 t
Read more

Bi-Coastal Salsa

Image
Bi-coastal Salsa Chop up these ingredients and put in a big bowl: 3 cloves garlic 3 green onions 1 small or ½ large red onion 1 small or 1 large Vidalia or sweet onion (1/2 jalepeno) 3-5 Tomatoes 1 green bell pepper 1 red bell pepper 1 orange bell pepper 1 yellow bell pepper (purple bell peppers are nice too, if available) ½ bunch chopped cilantro Mix together: 1-2 tbs red wine vinegar ¼ C lime juice (juice of 1 large  lime or two small ones) Grated lime peel Pepper ¼ tbs ground cumin 1 tsp oregano 1 tsp olive oil (or other salad oil of your choice) I adapted this recipe from two different salsa recipes.   One was from an LA Weigh Loss cook book, and another was from the South Beach cookbook… so, I named this “Bi-Coastal Salsa”! There is no cooking involved here, but the cutting can be tedious if it’s not your favorite thing to do. I like the peppers and onions to be chopped quite fine.   Putting them through a processor is an option, but
Read more

Pan Grilled Chicken

Image
For some people who might be beginning cooks-or for those who have never really taken the time to cook anything that doesn’t come from a box and with instructions, I will be glad to show you some simple and yummy basics- stuff that you won’t even need to have a recipe for. Some people are afraid of cooking meat-   I know I was at first.   I started off only cooking ground beef!   Here is something easy and fairly quick that you can do with chicken. I buy chicken breasts.   That way, I don’t have to mess with bones etc.   It is also the healthier part of the meat.   You can get them in big bags, frozen, or in smaller packages in the meat section not frozen.   If you have frozen ones, you should thaw them out a bit.   These days, you can do it in a microwave!   Check your settings. After you thaw them, if they are thick, cut them in half.   You can leave them partially connected, and just flay them out.   I don’t know what the correct term for that is, but that’s what
Read more