Today, we’re gonna take the leftover baked chicken thighs, combine them with the mostarda and a few other ingredients, and make a pretty darned tasty chicken salad.
I do love it when a plan comes together, especially when it tastes this good!
•Cooked, diced chicken
•1 cup diced celery
•1 cup diced onion
•2 tbsp Chop Pickle*
•1/2 cup mayonnaise
•2 tbsp Mostarda
•1/2 tsp Vadouvan French Masala Curry (or regular curry powder, to taste)
•1/2 tsp sweet paprika
•Freshly chopped parsley
•Chopped romaine lettuce
*Or your preferred pickle relish.
Add the chicken, chop pickle, and veggies to a large mixing bowl.
Whisk the mayonnaise together with the mostarda, then stir into the chicken and veggies in the mixing bowl.
Add the Vadouvan, paprika, and chopped fresh parsley and toss to combine.
Transfer to a covered container and stash in the fridge until needed.
I like to serve mine on a bed of chopped romaine lettuce, but I wouldn’t say no to a sammich, mebbe on toasted sourdough.
It’s a win, either way.