I LOVE CHICKEN SALAD. USUALLY, I STRIP THE MEAT FROM WHAT’S LEFT OF A LEFTOVER ROAST CHICKEN, BECAUSE I LIKE THE MIX OF WHITE AND DARK MEAT. THIS TIME, HOWEVER, I HAD AN EXTRA CHICKEN BREAST ON HAND, SO I PAN-COOKED IT WITH A LITTLE GARLIC AND THYME BEFORE CUTTING IT UP FOR THE SALAD.
THE DRESSING ITSELF CAN BE AS SIMPLE AS LEMON JUICE AND OLIVE OIL, BUT I WANTED SOMETHING A LITTLE MORE COMPLEX TO COMPLEMENT THE WHITE MEAT. BANYULS VINEGAR HAS A SLIGHTLY WOODSY FLAVOR. MIXED WITH THE WHOLE GRAIN MUSTARD, ONIONS, FENNEL AND LOTS OF FRESH HERBS, THIS SALAD IS HEARTY, A BIT SPICY AND TEXTURALLY COMPLEX. FOR AN ADDED FILLIP SAUTḖ THE SKIN SEPARATELY AND SCATTER OVER THE CHICKEN BEFORE SERVING. IT ALL CRIES OUT FOR A BAGUETTE AND A GLASS OF ALSATIAN RIESLING.
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