poultry essentials: easy peasy chicken salad

Name: Poultry Essentials: Easy Peasy Chicken Salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 tablespoon(s) sweet butter, unsalted; 1 tablespoon(s) grapeseed oil; 1 medium chicken breast, boneless, skinless, about 10 ounces; 2 teaspoon(s) lemon juice, freshly squeezed; 3 tablespoon(s) mayonnaise, plain variety; 1 teaspoon(s) brown mustard, i prefer grey poupon; 1/4 teaspoon(s) hot sauce, or to taste, i prefer frank’s; - salt, kosher variety, to taste; - white pepper, freshly ground, to taste; ## ADDITIONAL ITEMS; - dried cherries for garnish (optional)

22 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 19, 2017

This is not your regular chicken salad with all the usual suspects, this one is primarily chicken, and a few items to bring it together. The hot sauce, and the Dijon mustard give it just enough of a kick to place it on the savory side of the fence, and if you have the chicken cooked, it can be ready to eat in 10 quick minutes. Now, can you add celery, onions and all those other "chicken salad" ingredients... of course you can. But, I'm currently in a minimalist phase, and sometimes less is more. So, you ready… let’s get into the kitchen.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
1 tablespoon sweet butter, unsalted
1 tablespoon grapeseed oil
1 medium chicken breast, boneless, skinless, about 10 ounces
2 teaspoons lemon juice, freshly squeezed
3 tablespoons mayonnaise, plain variety
1 teaspoon brown mustard, i prefer grey poupon
1/4 teaspoon hot sauce, or to taste, i prefer frank’s
- salt, kosher variety, to taste
- white pepper, freshly ground, to taste
ADDITIONAL ITEMS
- dried cherries for garnish (optional)

How To Make poultry essentials: easy peasy chicken salad

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Cut the chicken breast into bitesize pieces, and sprinkle with a bit of salt and pepper.
Step 4

Add the butter and oil to a sauté pan, over medium heat.
Step 5

When the butter has melted, give the pan a swirl, and add the chicken.
Step 6

Slowly cook until the pink is gone from the chicken, and the juices run clear, about 6 – 8 minutes
Step 7

Remove from pan, and reserve on paper towels.
Step 8

Add the lemon juice, mayonnaise, mustard, and hot sauce to a bowl, and thoroughly mix. Add the chicken, and toss to combine.
Step 9

Chef’s Note: Do a final tasting for proper seasoning.
Step 10

Chef’s Tip: The chicken salad will last 2 days, if covered and refrigerated.
Step 11

PLATE/PRESENT
Step 12

Serve on a bed of lettuce, or make a yummy sandwich. Enjoy.
Step 13

Keep the faith, and keep cooking.
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