Cacklebird Salad

Cacklebird Salad

4 chicken breast halves (or enough to have 5 cups cubed, cooked chicken) 1 cup chopped celery 1/4 cup vinaigrette, homemade or high-quality purchased Lettuce leaves for serving 4 medium tomatoes, quartered, for garnish Dressing: 1 cup mayonnaise, homemade or high-quality purchased 1 tablespoon Dijon-style mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons celery seed

Poach chicken in boiling, salted water. When it is cool enough to handle, remove any bones, skin and visible fat and cut the chicken into 1/2-inch cubes. If you are using leftover chicken, cut it into 1/2-inch cubes, using just white meat or a combination of dark and white meat. Put the chicken and celery in a large bowl and sprinkle with the vinaigrette. Chill for 1 hour or more.

To make the dressing:

In a separate bowl, mix the mayonnaise, mustard, salt, pepper and celery seed. Pour the dressing over the chicken and celery, and toss gently but thoroughly. Refrigerate, covered, for up to 8 hours. When ready to serve, line a serving bowl or platter with lettuce leaves, turn the chicken salad out onto the leaves and garnish with the tomato quarters.

Serves six to eight

Contributed by :

 * Catsrecipes Y-Group