Top-drawer chicken salad Recipe

4

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

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.