Someone asked me to give them this recipe and my reply was “look on my blog, it was most likely one of my first post”. Well, was I wrong. It’s been 18 years since the Invisible Chef and I never use a recipe for this, so it’s time.
SALAD
4 cups cooked diced chicken breast, about 4 breasts
2 celery ribs, thinly sliced
3 green onions, sliced
3/4 cup toasted pecans, chopped
4 ounces Craisins
1/2-3/4 cups mayonnaise
1/4-1/2 cup Sweet Hot Mustard, see recipe below
Mix chicken, celery, green onions, Craisins and chopped pecans. Mix desired amount mayonnaise with sweet hot mustard and add to chicken mixture and refrigerate.
Sweet Hot Mustard
1 cup sugar
3/4 cup Coleman’s Dry Mustard
2 eggs, beaten,
1cup white vinegar
1/4 cup honey
Mix sugar and dry mustard. Whisk in eggs and vinegar. Cook over medium heat, stirring constantly, about 10 minutes, until thickened and smooth. Add honey and cool. Refrigerate any leftover mustard for later use.
