Wednesday, March 21, 2012
Yesterday I poached some whole chickens which will feel my boys for the next couple weeks. One quart I froze and the other we are using right now. There will be chicken noodle soup out of this batch and some today I am making a batch of chicken salad which will sit in the frig and they can make sandwiches out of. My family is huge on tuna and chicken salad is pretty close in flavor. Today's is pretty basic. In the summer I will toss in grapes or walnuts but I reserve that for when I know I am going to only be serving on a salad or in tomato, which today's is great on too.
2 cups of chicken meat
1 TB Dijon mustard or spicy mustard
1 rib of celery minced
1/4 cup onion minced
1/2 cup may0
salt and pepper
I like to cut my chicken pretty small. It's what the family prefers
Ya, that's how they like it. Just run your knife through it
Dump into a bowl. I am using the bowl I will be storing in.
Take your celery rib and run your knife through a couple of times length ways. This is how you get really small diced celery
If I cut the celery too big, I wont get the kids to eat it, so it has to be small enough to provide some crunch but big enough that I know it's still there
Into the bowl
Same with the onion, You don't really need much, just enough for some flavor. I don't want to scare the kids away but I want them to adjust to having onion in their food.
Add the mustard and mayo. I love the creole mustard.
Mix up and add pepper
It is great on salad greens
Or on some whole wheat bread...The Ballplayer's favorite
at 8:00 AM