FRENCH CHICKEN SALAD

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French Chicken Salad image

Try serving this distinctive chicken salad in avocado halves or in an oven-roasted tomato.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1/4 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1 tablespoon olive oil
1 cup diced chicken
1 heaping tablespoon minced red onion
1 heaping tablespoon minced celery
2 teaspoons chopped fresh flat-leaf parsley
Coarse salt and ground pepper, to taste
Avocado or beefsteak tomato, if desired

Steps:

  • Whisk together mustard, vinegar, and oil; toss with remaining ingredients.
  • To serve in an avocado half: Slice avocado in half lengthwise, and remove pit; mound chicken salad in each avocado half (makes 2 servings).
  • To serve in a roasted tomato: Preheat oven to 400 degrees. Slice top off a large beefsteak tomato; scoop out flesh to form a shell, and brush inside with a bit of olive oil. Bake until slightly softened, 3 to 5 minutes. Let cool slightly, then fill with chicken salad.

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