Smoked chicken salad iwth lemon mayonnaise, celery leaf, hazlenut grapes and pumpernickle brittle from the Brownstone in For Worth.
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!