I found a random bottle of flavored mustard a while back at Walmart and bought it on a whim. I used it on turkey sandwiches and then saw someone on Instagram making chicken salad. She made hers with jalapenos. That got me thinking that I also had an interesting ingredient that I could use to make my own chicken salad.
Ingredients
2 shredded chicken breasts (or 2 cans of chicken)
2 stalks of diced celery
3/4 cup mayonnaise
2 tbsp Garlic Aoili Mustard
Salt and Pepper to taste
Directions
1. If you aren’t using canned chicken, boil your chicken breasts until done, let rest for 5 minutes and roughly shred with two forks.
2. Put all ingredients in one bowl and mix with a hand mixer to further shred the chicken and combine the ingredients.
3. Cover and store in the refrigerator for at least 2 hours or overnight.
4. Enjoy alone, with crackers, as a sandwich, or on a bed of greens.
Bonus: If you’re serving it over an actual salad, make your own croutons.
Cube some pieces of French bread, drizzle with olive oil, sprinkle with dried thyme and rosemary, toast in a 350 degree oven for about 10 minutes and let cool. Delish!
Obviously, any recipe can be adapted to your liking. Or at least I believe that. If celery isn’t your thing, chop up some pecans or walnuts for a little crunch. And if you like onion, a little bit of finely chopped red onion would be amazing in this recipe. Oh, here’s the recipe for that jalapeno chicken salad I mentioned earlier in case spicy is your thing.
Let me know if you make this and if you adapt it at all. I’d love to know how you make it your own.
