March 18, 2011

Chicken Salad with Pickled Beets and Vidalia Onions

Ingredients:
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



Directions:
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.


My thoughts:
It is actually pretty warm and sunny right now. I don't want to jinx it but I am hoping we are moving towards the "out like a lamb" portion of March. I am ready for it! Not much local produce is about but I have been coming across some "spring-y" greenhouse vegetables like these Vidalia Onions. They are less pungent than a regular onion, which made them perfect for pairing with the pickled beets. Now, the beets do make the chicken salad slightly pink looking but I swear, the whole thing doesn't taste like a big pickle. Instead, it just adds an sweet-sour accent, much in the same way a bread and butter pickle would. Just the lunchtime treat to celebrate the lovely weather.

2 comments:

  1. I've learned later in life how much I love beets and think that the pickled ones sound like a perfect accompaniment in chicken salad. Looking forward to trying this one out!

    ReplyDelete
  2. Fun appetizer idea. The beets lend a great pink color.

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.