Chicken salad

April 9, 2008

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

1. Set the oven at 350 degrees. Rub the chicken inside and out with salt and pepper. Place the bird in a shallow roasting pan and transfer to the oven. Roast for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees.

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