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
Yum – I have a cucumber in my fridge which is now going to be “pickled”
I love Japanese pickles Chica but can never wait for them to pickle correctly 🙂
What a cool way to serve chicken salad.
Thank you Greg.
That is a tasty salad, especially now that I am craving for pickles!
Lovely salad and pickle – is that saffron on top?
Do you think the taste would suffer using bought pickled cucumbers? 🙂
Hi Medeja. I don’t know, it would depend on how and with what the cucumbers were pickled. Good luck and let me know how it turned out.
I’m very keen on the pickled cucumber idea. Simple and delicious.
Will definitely try this one….I love pickled cucumbers.
Pingback: Chicken salad « Chef Doru's Blog