Chicken Salad

2 cups cooked chicken, diced

To roast chicken: season a whole chicken inside and out with salt, pepper, and a sprinkling of dried thyme. Place in a roasting dish and cook in a 425F degree oven for 1 ½ hours, until a meat thermometer reads 165F at the thickest part of your chicken. Alternately, if you’re in a hurry, you can use store-bought rotisserie chicken and skip the fuss.

3 green onions, thinly sliced
1 cup celery, diced
2 Tb capers (optional)

The salad dressing:
¼ C mayonnaise
1 ½ tsp dried tarragon
1 tsp Dijon mustard
Salt and pepper

Make the salad dressing and toss with the remaining salad ingredients. Serve on bread of your choice, such as sliced baguettes, croissants, or a nutty whole grain bread, and then add any toppings of your choice. Some nice options for toppings are fresh greens/lettuce, sliced avocado, sliced tomato, crisp bacon.

Makes 2-3 sandwiches

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