Roasted Chicken Salad with Whole Grain Mustard and Fresh Thyme
Author note: This chicken salad has become a staple in our household. The whole-grain mustard and fresh thyme is a nice change from the typical mayonnaise based chicken salad. Chopped kalamata olives, sun-dried tomatoes or artichokes would be nice additions to the salad. This recipe has been adapted from a chicken salad recipe from Food52’s Amanda Hesser.
4 cups roasted chicken, cut into bite sized chunks (click here for roasted chicken recipe)
½ cup red onion, diced
2 teaspoons fresh thyme
2 tablespoons whole grain mustard
1/3 cup toasted pine nuts (toasted optional)
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
- Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.