PREP DETAILS

Serves 4

INGREDIENTS

¼ cup mayonnaise

2 tbsp whole grain mustard

2 tsp lemon juice

1 tbsp tarragon, chopped

1 tbsp chervil, chopped

1 tbsp shallot, minced

½ tsp celery seed

Kosher Salt and Black Pepper

8 ounces cooked chicken torn into bite size pieces

2 celery stalks, diced

½ apple, diced

¼ cup toasted almonds, chopped

DIRECTIONS

In a bowl, mix together the mayonnaise, mustard, lemon juice, tarragon, chervil, shallot and celery seed. Season well with salt and pepper. 

Gently fold in the cooked chicken, celery, apple and toasted almonds until just combined. 

Now that you have a perfect chicken salad, the opportunities are truly endless. Whether you’re putting this in a sandwich or eating it by the spoonful right out of the bowl is up to you. 

If you DO want to go down the sandwich route, I’d recommend piling it on some toasted whole grain sourdough slicked with a touch of whole grain mustard, topping everything off with some peppery watercress, tomatoes (only if they’re in season!), thinly sliced red onion and some crisp bacon.

If you like our recipes, please consider making a donation to our World Central Kitchen here.