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.
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.