Chicken Salad–a different spin

photo 1 (76)photo 5 (47)photo 1 (75)photo 3 (65)I first saw this Chicken Salad on a cooking blog that I read called “The Sparkled Sidewalk” and I thought it was so interesting because she took the recipe from a Whole Foods chicken salad that she had gotten from Whole Foods prepared foods. I pretty much followed her recipe except that I omitted the salt because I used a Rotisserie Chicken which was already prepared and plenty salty enough. I also omitted the black olives because my family prefers green ones. Original recipe calls for both types of olives and it would be good with both . It tasted delicious and I want to thank The Sparkled Sidewalk for her inspiration . This is what I did for Mother’s Day Brunch ’14 at my house. Delicious on toasted bagels or just on a bed of greens.


1 Rotisserie Chicken with skin removed and shredded

4 Tbsp. Honey Mustard

2 Tbsp. Dijon Mustard

1 – 1 1/2 Tbsp. Oregano

2 Tbsp. Red Wine Vinegar

1 Tbsp. Olive Oil

app. 12 grinds on a black pepper mill

1 14 oz. can of hearts of palm, drained

1 14 oz. can of quartered artichokes, ,drained

1 small jar of green olives without pimento, drained

some loose arugula or you can place on a mound of arugula if you prefer. (app. 1 bunch or 1 package ) washed and dried.



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