Bev's Triple Mustard Chicken Salad
Ingredients
5 lbs boneless chicken
2 cups mayonaisse
¼ cup Pommery mustard
½ cup extra sharp Dijon mustard
¼ cup extra virgin olive oil
½ cup fresh lemon juice
½ tsp. salt
½ tsp ground pepper
12 celery stalks, thinly sliced
¾ cup mustard seeds
Watercress
Directions
Simmer chicken until cooked. Dice or shred into 1-inch pieces.
Combine mayo. wet mustard, lemon juice and salt and pepper.
Combine chicken, celery and mixture.
In skillet, combine oil and mustard seeds. Cook over moderate heat -- shaking pan until seeds pop (about 1 to 2 minutes). Remove immediately from heat and continue to shake. Pour over salad and fold in.
Chill and garnish with watercress (or whatever you have in the fridge).
Lynn doesn’t add oil.
