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Mustard chicken salad is one of those meals that fits in perfectly as an easy lunch or a light dinner. It’s creamy, tangy, and full of flavor!
Disclosure: I was not compensated for my IndyStyle television appearance, but Best Boy and Co. and Toufayan Bakeries each provided me with free product to use during my segment.
Did you catch me on IndyStyle today? It’s ok if you missed it- I know many of you do not live in Indiana. But one of the great things about the Internet is that I can share my segments with you all here and you can enjoy anywhere. Here’s my IndyStyle segment ????
I made mustard chicken salad and cucumber basil cocktails!
You may have seen my post earlier this week where I shared a few of the many food artisans Indiana has to offer. Well, I took two of those artisan products and made a few tasty recipes with them. One is a family favorite- mustard chicken salad, and the other was one that I found on the back of the product label.
If I have said this once I have said it twenty times: sometimes the BEST recipes for certain products are on that product’s label!
First up was a very simple chicken salad that was kicked up a notch with Best Boy and Co. deli mustard. This Indiana Artisan makes this small batch mustard using only a handful of ingredients. You can pronounce them all too. Did I mention that BB&Co donates all of their profits to charities? Read more about Best Boy and Co. here.
I served the tangy mustard chicken salad in a soft, yet oh so durable pita from Toufayan Bakeries.
Finally! Pitas that don’t rip when you fill them!
Mustard Chicken Salad
Mustard Chicken Salad
Serving Size 1
2 hr, 10 Prep (inc. refrigeration & rest time)
2 hr, 10 Total Time
Ingredients
- 1 lb of cooked chicken (cubed) cook yourself or use rotisserie
- 1 celery stalk, diced
- 1/2 tsp dried thyme
- a pinch of dried rosemary
- 1 C of red grapes, sliced in half
- 2 TB of chopped walnuts (toasting optional)
- 1/2 C of mayonnaise or plain greek yogurt
- 2 heaping TB of Best Boy and Co deli-mustard
- pinch salt/black pepper
- lettuce leaves to garnish
- 4 pitas (I used Toufayan Bakeries)
Instructions
- Combine all ingredients except for pitas into a serving bowl
- Allow to chill for at least 2 hours before serving.
- Serve potato salad with a pita on the side, or stuff into the pita pocket for a sandwich.
Next up was this cocktail (or mocktail) using a local favorite, Sage’s Simple Syrups and their spectacular Cucumber Basil Syrup. You guys- the scent of this stuff! Not only does it taste great in a glass of sparkling water, I would love a perfume version of this. It smells that good. Visit their website HERE.
Sages Simple Syrups- Cucumber Basil Gin Cocktail
I made a recipe from their website so instead of copying it all here, I suggest you visit their site to get it. It is also on the bottle!
