Ingredients Jump to Instructions ↓

  1. 2 teaspoons Dijon mustard

  2. 1 teaspoon white wine or sherry vinegar

  3. 1/2 garlic clove, minced

  4. 2 tablespoons extra virgin olive oil, plus extra, if desired

  5. 1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)

  6. 1 stalk celery, chopped

  7. 3 tablespoons chopped roasted red bell peppers

  8. 1 tablespoon chopped chives

  9. Coarse sea salt or kosher salt and freshly ground black pepper

  10. Whole wheat bread or crusty white bread, for serving, optional

  11. Mixed salad greens, for serving, optional

Instructions Jump to Ingredients ↑

  1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.

  2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.

  3. Brown-bag it with: grapes


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