Top-drawer chicken salad

By Birgitta

Ingredients

• for the marinade:
• 550 g boneless skinless chicken breasts
• 2 red radishes, diced
• 1/2 red onion, diced
• 1 stalk celery, diced
• 1/2 carrot, finely diced
• 2 tablespoons capers
• 60 ml tarragon vinegar
• 2 tablespoon olive oil
• juice of 1/2 lemon
• 3 tablespoons diced red onion
• 2 cloves garlic, thinly sliced
• salt
• pepper
• for the dressing:
• 60 ml mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 teaspoon celery seed
• juice of 1/2 lemon
• white pepper

Details

Servings 4
Adapted from coconutlime.blogspot.com

Preparation

Step 1

Place the chicken and marinade in a nonreactive container. Marinate for at least 1/2 hour. Then grill or saute the chicken until cooked through. Cube and set aside. In a large bowl, whisk together the dressing ingredients. Add the remaining ingredients and toss to evenly distribute all of the ingredients. Serve immediately or for better flavor, refrigerate at least 1 hour before serving.