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 PurchasedLettuce Leaves For Serving
  • 4 Medium tomatoes, Quartered, For Garnish


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-InchCubes. if You Are Using Leftover Chicken, Cut it Into 1/2-Inch Cubes, UsingJust White Meat or a Combination of Dark And White Meat.Put The Chicken And celery in a Large Bowl And Sprinkle With TheVinaigrette. Chill For 1 Hour or More.

To Make The Dressing:

In a Separate Bowl, Mix The Mayonnaise, mustard, salt, pepper And CelerySeed.

Pour The Dressing Over The Chicken And celery, And Toss Gently ButThoroughly. 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 TomatoQuarters.

Serves Six to Eight

contributed by Edit

Community content is available under CC-BY-SA unless otherwise noted.