Chicken Salad

posted by Chefmom 04-12-99 1:35 PM

Chicken Salad

1 pound chicken breasts, simmered and cooled, cubed
1 medium onion, chopped very finely

1 cup mayonaise
2 tsp mustard (yellow tends to overwhelm the flavor)
1-2 Tbsp Hidden Valley® Italian dressing seasoning.
a few shakes Salad Supreme® seasoning
1/4 cup to 1/3 cup good white wine
salt and freshly crushed white pepper to taste

Bring water to a boil, add the chicken and simmer until cooked, about 10-20 minutes depending on the thickness of the breasts. Remove from the water and set in a bowl. When cool, shred or cut into small cubes. Keep the cubes tiny so that the salad can be used in tiny pita pockets or cream puffs as a wonderful appetizer.

Finely chop the onions and toss with the chicken, chill until cold, covered with plastic wrap.

Prepare the dressing by whisking all the ingredients in a bowl. Be sure to taste as you go and adjust the seasonings to your own personal taste. The wine will moisten it considerably. Stir into the cold chicken and cover and refigerate until needed.

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