Prepping that Easter Sunday Brunch?!
If you are in the midst of delegating Easter Brunch menu items to your friends and family… I have just the solution, Easter Chicken Salad!
My family Easter, like most, starts with an early Sunday morning church service at my childhood Methodist Church, followed by snacking on decadent treats at my aunts Easter Sunday Brunch and as the afternoon rolls in an Easter Egg Hunt for my little munch-kin cousins… All culminating in a strong cup of my Tia’s Joe for a late day jolt!
One reason I love Brunch, is because of the exquisite culmination of fresh Breakfast items that meets at the most appropriate space in the Lunch line… From Quiche Lorraine, Honey Baked Ham, Croissants and Cakes to Scones and Chicken Salad Sliders!
Frankly stated, when you are NOT on Spring Break, you need to pick Brunch items that are convenient enough to use. By incorporating pre-made ingredients like… warm Rotisserie Chickens, which can be chopped and folded into this spectacular salad, you will not only save money, but TIME! You have various options to pair your salad with for your guests, you can put it out with some Crostini’s or Crackers, Rolls to make Sliders or even stuffed into Grape Vine Tomatoes and/or Avocado Halves!
Easter Chicken Salad:
In a Large Mixing Bowl, Fold Together Dry Ingredients…
1 Rotisserie Chicken, deconstructed and chopped into 1/4 in. pieces
1 Cup Celery, Chopped 1/4 in. pieces
3/4 Cup Fuji Apples, Chopped 1/4 in. pieces
1/4 Cup Red Onion, Minced
2 Tbsp. Roasted Red Pepper, Minced
2 Tbsp. Fresh Thyme, Minced
Begin to Add In Wet Binding Ingredients…
2 Tbsp. Seedless Dijon Mustard
1 Cup Olive Oil Mayonnaise
Salt & Pepper to Taste!