Reprinted from The Edge 2002.2003
Mustard Chicken Salad
Photo by Greg Bailey
white and dark meat
of a medium whole chicken
½ cup good
½ cup sour cream
¼ cup Grey Poupon Dijon
cup each of finely diced red onion, celery and fresh pineapple
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
Alsacian white like Hugel