There was that leftover chicken http://cookinginsens.com/2013/01/13/a-little-chicken/and this was quick. Not a lot of time these days with the unpacking 🙁 But chicken salad is always good. I knew I was going to make this so I pickled the cucumbers last night.
I’ve just realized that we have been eating a lot of poultry products, which is good but it’s time to move on. Hello, German pork!
Chicken Salad and Sweet Cucumber Pickle
3-4 small cucumbers, sliced
1 scallion, white and green part, sliced
2 tbsp sugar
1/2 tsp salt
1/2 cup white wine vinegar
2 cups cooked chicken
2 celery stalks, diced
1/2 onion, chopped
2 hard boiled eggs, chopped
1 tsp mustard
2-3 tbsp mayonnaise
Sprinkle the cucumbers and scallion with the sugar and salt, add the vinegar and mix well. Refrigerate until ready to use.
Mix the chicken, celery, onion, eggs, mustard and mayonnaise together. Serve with the pickled cucumbers.
Wine suggestion: A chilled glass of Petit Chablis