Classic Chicken Salad

Photo Mar 07, 7 05 19 PM

Adapted from Martha Stewart

1 Cup chicken, cooked, white diced
1 Tbls onion, red heaping, minced
1 Tbls celery heaping, minced
2 tsp parsley, flat-leaf chopped
2 tsp juice, lemon
2 Tbls mayonnaise
1/2 Tbls mustard, dijon
1 Dash tabasco
1 to taste salt, Kosher
1 to taste pepper, black, ground
4 Each grapes, red seedless halved

Tools Needed:
ExcelSteel 298 5-Quart Stainless Steel Non Skid Base Mixing Bowl

Place all ingredients in a bowl; stir to combine.

Chef’s Note: To serve as an appetizer, buy the phyllo tart shells from the freezer section and let come to room temperature. Pipe chicken salad into tart shells and serve with a halved grape on top.


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