2 c cooked chicken
1 c thinly sliced rhubarb
1/3 c chopped celery
1/2 c mayonnaise
1 t Dijon mustard
2 T toasted sliced almonds
1 T chopped fresh tarragon
Mix mayonnaise and mustard in large bowl. Season with salt and pepper. Add remaining ingredients, with the exception of the almonds. Cover and chill for 1-4 hours. Top with almonds.
I love chicken salad. And faithful readers of this blog know that this Spring I finally started working with rhubarb. My first attempt, a delicious strawberry/rhubarb filling for a cake turned out fantastic. It also involved cooking the rhubarb, and a familiar, dessert application; the classic strawberry-rhubarb combo. I was ready to tackle a raw and savory application.
Obviously, there is not much to this recipe technique-wise. Super easy to put together. And it's a really great spin on a traditional chicken salad. The rhubarb is tart and crunchy. It's reminiscent of an apple -- adds a lovely burst of freshness that balances out the heaviness of the mayonnaise. There is a lot of crunch going on this salad -- the almonds, the celery and the rhubarb all add crunch, yet they are all separate and different. The tarragon adds a dimension on anise-y depth. I probably skimped on the tarragon b/c I am not a huge fan of its flavor.
Like all chicken salads -- this one depends on the quality of the chicken you are using. I grilled my chicken breasts, and my chopped chicken had flavor and texture.
This is a delicious and different spin on a chicken salad. Would be great served in lettuce cups, or with crispy crackers.
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