Farmhouse Kitchen

I made this last week for lunch and it was great!  You could consider this more of a basic recipe, to which you could add your own personal touch, such as dill or capers, some finely chopped mint from this week's share, whatever sounds good.  We ate it, just like this, last night for a lite supper and it hit the spot.  I kept the chicken salad separate from the vegetables, but that isn't necessary.  I thought it gave me more flexibility if I wanted to make a sandwich with the chicken later.

3/4 lbEatwell Farm Sous Vide Chicken Breast

Smallest Spring Onion, finely chopped (Red portion, but save the green tops for the vegetables) 

1 Green Garlic, finely chopped (Use 1 TB in the Chicken and the rest in the vegetables) 

3 TB Mayonnaise

2 TB Sour Cream OR Yogurt - optional, I find it keeps these types of salads a little lighter

1 tsp Prepared Mustard

1/2 tsp Celery Seed

1 tsp Paprika

Salt and Pepper

Tobasco, to taste

*Depending on how saucey you like it, you can add less mayo, sour cream, mustard 

1/2 head of Red Cabbage, finely shredded

2 Carrots, chopped small, you can dice, grate or julienne 

Sugar Snap Peas, as many as you are willing to part with, tops removed and cut into chunks

Onion tops and rest of Garlic from above

1 Apple, cored and chopped

Juice and Zest of 1/2 Lemon

Chop the chicken into small pieces.  In a bowl mix the mayonnaise, yogurt, mustard, salt, pepper, and Tobasco.  Add the chopped chicken and mix well.  In a separate bowl combine all the vegetables and the apple.  Add the lemon juice and zest, and mix well.  When you are ready to serve, plate up a nice bed of vegetables and top with chicken salad.  You can garnish with a bit of finely chopped spring onion green tops.