This chicken salad will take your picnic game to the next level. It’s juicy, tender, and full of flavor.
Apple State Chicken Salad
Apple State Vinegar
We love picnics. Really, truly love them. And this is our preferred thing to take along! It's good for your gut, and good for your tastebuds, too.
4 boneless skinless chicken breasts (6-8oz each)
1/2 cup mayonnaise
1 tbsp Apple State Vinegar
1 tbsp lemon Juice
1 tsp Dijon mustard
2 celery ribs minced
1 shallot minced
1 tbsp fresh parsley minced
salt and pepper
In a Dutch oven dissolve 2 tablespoons of salt into 6 cups of cold water. Add the 4 boneless skinless chicken breasts to the water. Heat over medium until the water register 175 degrees. Turn off heat cover pot and let stand until the chicken reaches 165 degrees (15-17 minuets).
Pat dry the chicken and transfer to the refrigerator until cool (about 30 minuets). While chicken is cooling combine mayonnaise, lemon juice, Apple State Vinegar, mustard and 1/4 tsp black pepper in a bowl.
Cut the chicken into 1/2 inch pieces and transfer into the mayonnaise mixture. Add celery, shallot, parsley and 1 cup of quartered red grapes. Toss to combine.