Yelds : 4 - 6 servings
Preparation Time : 15 minutes
Total Cooking time: none
This is the perfect encore for last night's leftover baked chicken, not to mention a welcome break to ordinary tuna salad sandwiches As a side note, I find that while some dark meat is alright, it is generally preferable to use breast meat because the neutral flavored and leaner white meat tends to absorb the dressing and marries well with the flavors of the salad. The key, I think to a truly memorable chicken salad is simplicity; adding too many ingredients into the mix, while ensuring an exotic result does not always mean you will achieve a good tasting salad. Try this in stuffed tomatoes or as a sandwich using toasted sweet French bread and enjoy.
| Amount | Measure | Ingredients |
| 3 | | baked chicken breasts bone and skin removed cut into 1/2" cubes |
| 1 - 1/2 | cups | celery, diced |
| 2 | cups | sliced black olives |
| 1 | cup | diced dill pickles |
| 1 | cup | sliced water chestnuts |
| 1/2 | teaspoon | yellow mustard |
| 2 | tablespoon | stone ground brown mustard |
| 1 | cup | mayonnaise |
| 1/2 | teaspoon | garlic salt |
| 1/2 | teaspoon | onion powder |
| 1/4 | teaspoon | black pepper |
| | Salt to taste |
To prepare:
Place the chicken, celery, olives, and chestnuts in a large non metal bowl. Stir in the mustards, mayonnaise, and seasoning, adding salt to taste. Mix well and cover and refrigerate at least 2 hours. Serve in hollowed out tomato shells or as a sandwich on toasted rolls and enjoy!
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