October 18,2023
I love mustard, including pickled mustard seeds that pop in your mouth! This chicken salad is dairy free and uses homemade avocado mayo. I used my small food processor to make the mayo and also added some of my confit tomatoes at the end, after it was fluffy.
For the confit, the cherry tomatoes were slowly roasted in olive oil, rosemary and garlic...originally to go in a broth for cooking mussels, shrimp and sausage. Having various jarred flavor-bombs in the fridge (or pantry) gives my extra kitchen-joy.
The chicken is cooked bone-in and skin-on to get the most flavor, then I pull it apart or shred with clean hands. I also add capers (packed in salt), diced celery, shredded sweet onion, diced chives, chopped fresh basil, cumin seed (toasted then ground), fresh ground black peper and Dijon mustard. Tangy, flavorful and yummy! Here I enjoyed it for lunch along with a little rice, sugarsnap peas and more confit tomatoes.
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