I first put this on my Instagram as the “be nice to people or else they’ll make their own Honey Mustard Chicken salad” but the point is that I am re-creating this dish that I have been over-spending on for YEARS. And now you I’m letting you in on my secret.
SHOPPING LIST: 1 rotisserie chicken, 6 stalks celery (with leaves), 1 jalapeño, Honeycup mustard, mayonnaise, apple cider vinegar, onion powder, salt, pepper
Let’s be real, a supermarket rotisserie chicken is really one of life’s simple pleasures. It also makes no sense that somehow the organic rotisserie chicken is CHEAPER than a whole uncooked chicken so if anyone could help explain that I’m all ears. Anyways, for the purpose of this chicken salad, I like to remove the breasts, take off the skin and then rough chop the white meat. Like I say all the time, THIS IS YOUR DISH, so if you want to go dark meat for this bad boy, do you.
Next, slice up 6-8 stalks of celery. This chicken salad is CELERY HEAVY! Almost equal parts celery to chicken. I like to include the celery leaves in this chicken salad really because it looks pretty. Finally, because if you follow this site you know we are spice-aholics in my house, thinly slice 1 OPTIONAL jalapeño and add it to your chopped chicken and celery. Top the mixture with 1 tsp. of onion powder.
For the dressing, you NEED Honeycup mustard – you know that SUPER THICK honey mustard with a caramel color. In a small bowl, combine 2 tB. of your Honeycup mustard with 1 tB. of mayonnaise, 2 tB. of apple cider vinegar and a pinch of both salt and pepper. Use a fork to mix well and then drizzle all of the dressing over your chicken salad components and toss the chicken salad until it’s evenly coated with the dressing.