My all-time favourite seaside snack is Hen Salad! Usually I purchase it pre-made and throw it on a yummy roll, however I now want to regulate what goes in it. That is essentially the most scrumptious recipe, so put together it now for the lengthy seaside weekend forward!
1 lb. hen, shredded (rotisserie or breast)
1/Four c. Olive oil mayo
2-Three Tbsp. Dijon mustard
1-2 celery stalks, thinly sliced
1/Four c. Pink grapes, diced
1/4c. Pink onion, diced
half tsp. Dill Weed
1/Four tsp. Minced Garlic
Salt & Pepper to style
Pinch of paprika
Splash lemon juice
1. If doing hen breast, lower into small items and place in medium pan. Convey to a boil for approx. 5-7 min. Take away from warmth and let cool. As soon as cool, shred hen. **I exploit a mixer to shred in seconds**
2. In a big bowl, add shredded hen, mayo, Dijon mustard, then celery, and grapes. Add slightly extra mayo to get to desired creaminess. If including much more mayo, remember to add equal Dijon mustard.
3. Add the spices & splash of lemon juice. Combine completely. Style check and add slightly extra to get desired consistency & taste.
4. I’ve mine paired with gluten free crackers, or tastes good on a brioche or Hawaiian roll!