Serves 4
"This is a simple old-fashioned chicken salad," says Curtis Dorsett, chef of Sunflower Caffé, who offers it on grilled or crusty bread, or serves it on mixed greens garnished with fresh vegetables.
| 1 | whole chicken (3 1/2 pounds) |
| Salt and pepper, to taste | |
| Juice of 1 lemon | |
| 1/4 | cup mayonnaise |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon celery seed |
| 6 | ribs celery, finely chopped |
| 1 | small sweet red onion, finely chopped |
| Handful of flat-leaf parsley leaves, finely chopped |
2. Lift the chicken from the pan and transfer to a large shallow bowl. Pour the cooking juices into a smaller bowl. Refrigerate both.
3. When chicken is chilled, remove the meat from bones, tearing the meat into bite-size pieces, and discarding the skin and bones. Remove fat from the cooking juices. Melt the remaining juices in the microwave. Pour them over chicken and toss so the meat will soak up the juices.
4. In a bowl, stir together salt, pepper, lemon juice, mayonnaise, mustard, and celery seed. Pour over the chicken and toss again gently.
5. Add the celery, onion, and parsley. Toss again. Taste for seasoning and add more salt and pepper, if you like. Adapted from Sunflower Caffé
