INGREDIENTS
1 rotisserie chicken, meat removed and shredded
3 stalks celery, thinly sliced
1/2 cup chopped cornichons or pickles
1 shallot, thinly sliced
2 tablespoons chopped fresh tarragon
mustard vinaigrette (see Dressings & Condiments section for recipe)
2 tablespoons mayonnaise
coarse salt
freshly ground black pepper
METHOD
In a medium bowl, mix together chicken, celery, pickles, shallot, and tarragon. Toss with vinaigrette and mayonnaise. Season with salt and pepper. Salad may be wrapped in a tortilla or piece of lavash bread.
VARIATIONS
Combine the above with:
1/2 pound penne, cooked
1 cucumber, peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 cup sliced almonds, toasted
romaine or other lettuce, for serving
METHOD
In a bowl, toss chicken salad with pasta, cucumber, tomatoes, and nuts. Place lettuce on each plate, scoop pasta salad on top.
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