Whole-Grain Mustard Chicken Salad
By America's Test KitchenPublished on April 28, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
8 ounces sugar snap peas, strings removedSalt and pepper ½ cup whole-grain mustard 3 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)1 cup red grapes, halved3 tablespoons minced fresh chives 4 whole red leaf lettuce leaves
Before You Begin
You can substitute more delicate Bibb lettuce leaves if you prefer.
Instructions
- Bring 6 cups water to boil in large saucepan. Add snap peas and 1 teaspoon salt and cook until slightly tender, about 2 minutes. Drain snap peas, then transfer to bowl of ice water to cool completely. Drain again, transfer to salad spinner, and spin to remove excess moisture.
- Whisk mustard, lemon juice, oil, ½ teaspoon pepper, and ¼ teaspoon salt in large bowl. Stir in chicken, grapes, chives, and snap peas until combined. Season with salt and pepper to taste.
- Place 1 lettuce leaf on each of 4 plates. Place 1 cup chicken salad on each lettuce leaf. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 ounces sugar snap peas, strings removed
Salt and pepper
½ cup whole-grain mustard
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup red grapes, halved
3 tablespoons minced fresh chives
4 whole red leaf lettuce leaves
Ingredients
8 ounces sugar snap peas, strings removed
Salt and pepper
½ cup whole-grain mustard
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup red grapes, halved
3 tablespoons minced fresh chives
4 whole red leaf lettuce leaves
Ingredients
8 ounces sugar snap peas, strings removed
Salt and pepper
½ cup whole-grain mustard
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup red grapes, halved
3 tablespoons minced fresh chives
4 whole red leaf lettuce leaves
Why This Recipe Works
Fresh lemon juice brightens this light and summery version of chicken salad, while sugar snap peas and red grapes add a juicy crunch.
Before You Begin
You can substitute more delicate Bibb lettuce leaves if you prefer.
Instructions
- Bring 6 cups water to boil in large saucepan. Add snap peas and 1 teaspoon salt and cook until slightly tender, about 2 minutes. Drain snap peas, then transfer to bowl of ice water to cool completely. Drain again, transfer to salad spinner, and spin to remove excess moisture.
- Whisk mustard, lemon juice, oil, ½ teaspoon pepper, and ¼ teaspoon salt in large bowl. Stir in chicken, grapes, chives, and snap peas until combined. Season with salt and pepper to taste.
- Place 1 lettuce leaf on each of 4 plates. Place 1 cup chicken salad on each lettuce leaf. Serve.
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