Tuesday’s Chicken Salad

Chicken Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 3   Average: 5/5]

Tuesday’s Chicken Salad

Chicken Salad was first served by Town Meets in Wakefield, Rhode Island in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day. Everyone likes their Chicken Salad different ways with the main ingredient being chopped chicken. I like to use chicken breast. Other common ingredients include mayonnaise, hard boiled eggs, celery, peppers, peas and a variety of mustards. Here is my Tuesday version.


1 Large Cooked Chicken Breast

1 Chopped Jalapeño Pepper

½ Chopped Carrot

3 Chopped Scallions

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

¼ Cup Mayonnaise

1 Tablespoon Dijon Mustard

1 Tablespoon Chopped Parsley

Dice the chicken breast into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped carrots, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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