March 18, 2011
Chicken Salad with Pickled Beets and Vidalia Onions
1 1/2 lb boneless, skinless chicken breasts
1 bunch Vidalia onion (with greens) chopped*
1/2 cup diced pickled beets
1/4 cup mayonaise
2 tablespoons white wine vinegar
1 tablespoon yellow mustard seed
Poach the chicken breasts. Allow them to cool until easily handled and diced the meat. Add to a large bowl. Add the onions, their greens and the beets. Set aside. In a small bowl, whisk together the mayo, vinegar, spices and mustard seed. Drizzle over the chicken mixture and stir to combine.
*I have seen these labeled as Vidalia Salad Onions. They look like large, more bulbous spring onions.