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Reprinted from The Edge 2002.2003
Mustard Chicken Salad

Photo by Greg Bailey

SERVES TWO

• white and dark meat of a medium whole chicken
• ½ cup good quality mayonnaise
• ½ cup sour cream
• ¼ cup Grey Poupon Dijon mustard
• ¼ cup each of finely diced red onion, celery and fresh pineapple
• salt and pepper
• toasted almonds
• thinly sliced scallions

Dice both the white and dark meat of a medium whole chicken – either oven roasted or boiled. This step can be done one day ahead.

For sauce, combine 1/2 cup good quality mayonnaise, 1/2 cup sour cream, 1/4 cup Grey Poupon Dijon mustard and refrigerate covered for 1 hour.

Mix diced chicken, sauce and 1/4 cup each of finely diced red onion, celery and fresh pineapple. Add salt and pepper as desired and sprinkle with sliced toasted almonds and thinly sliced scallions.

This salad is best mixed the day it is to be eaten. Use only enough sauce to lightly coat the ingredients.

Wine Pick:
Alsacian white like Hugel “Gentil” 2000



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