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Chicken Salad

  • 400 g Oven-Roasted Chicken, deboned, shredded
  • 1 Scallion, thinly sliced, parboiled
  • 1 Celery Stalk, sliced
  • 60 g Grapes, halved
  • Sauce
    • 100 g Mayonnaise
    • 4 Garlic Cloves, minced
    • 1 t Dried Thyme Leaves
    • 1 t Dried Rosemary Leaves
    • 1 t Black Peppercorn, ground
    • 1/2 t Medium-Grain Salt
    • Lemon Zest
  1. Mix sauce, then mix remaining ingredients into the sauce.
  2. Serve immediately or chill overnight.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩