Chef Casey Thompson was kind enough to share her smoky recipe for making chicken salad. It's a summer classic, perfect for eating right out of the bowl as you sip lemonade and watch neighborhood kids play in the water from an open fire hyrdrant.
It's a visual, just go with it.
2 cups smoked chicken breast, diced
1 cup celery, sliced
1/4 cup celery leaves, from the heart, picked
1 cup grapes, halved
1 lemon, juiced
Zest of 1 lemon
1/2 cup hazelnuts, toasted and chopped
1 T chopped parsley and dill
Lemon Mayonnaise, recipe to follow
Add all ingredients to a bowl and fold to coat. Season with salt and pepper.
Serve with toasted pumpernickel and extra grapes.
2 quarts mayonnaise
1 cup sour cream
5 lemons, zested and juiced
1 T salt
2 T Dijon mustard
1 ½ T celery seed
½ tsp hot sauce
½ tsp cayenne pepper
Whisk together all ingredients and try not to eat it all before it's finished!