New This Month

French Chicken Salad


Try serving this distinctive chicken salad in avocado halves or in an oven-roasted tomato.

  • Servings: 1

Source: Everyday Food, October 2003


  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon olive oil
  • 1 cup diced chicken
  • 1 heaping tablespoon minced red onion
  • 1 heaping tablespoon minced celery
  • 2 teaspoons chopped fresh flat-leaf parsley
  • Coarse salt and ground pepper, to taste
  • Avocado or beefsteak tomato, if desired


  1. Whisk together mustard, vinegar, and oil; toss with remaining ingredients.

  2. To serve in an avocado half: Slice avocado in half lengthwise, and remove pit; mound chicken salad in each avocado half (makes 2 servings).

  3. To serve in a roasted tomato: Preheat oven to 400 degrees. Slice top off a large beefsteak tomato; scoop out flesh to form a shell, and brush inside with a bit of olive oil. Bake until slightly softened, 3 to 5 minutes. Let cool slightly, then fill with chicken salad.

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