Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, American Classics, Comfort Food, Cooking Light, Dinner, Kid Friendly, Lunch, Main Courses, Make Ahead, Picnics, Poultry, Salads, Sandwiches, Spring, Summer Fun, The Lazy Way To Cook, Week Nights
Yields or Serves:
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.
INGREDIENTS
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
