Food Network Kitchens: Chicken Salad

The recipe:

• 4 cups diced poached chicken, recipe follows
• 1 stalk celery, cut into 1/4-inch dice
• 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
• 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
• 2 tablespoons finely chopped parsley
• 1 cup prepared or homemade mayonnaise
• 2 teaspoons strained freshly squeezed lemon juice
  
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Bits and Bobs:

I substituted the poached chicken for pan-fried organic chicken breast tenders, that I seasoned with freshly ground black pepper and Kosher sea salt. this simplified and sped up the prep time substantially; make sure you use a celery stalk from the center of the bunch. these stalks are more blanched and tender; this recipe was very simple to make on a weeknight and was full of flavor.

-M