by The Internet Cooking Princess
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The Internet Cooking Princess's Notes:
Expand2-3 c. Pulled roasted chicken Ask a question about this ingredient
2 Eggs Ask a question about this ingredient
1 c. Radishes, julienned Ask a question about this ingredient
1/2 c. Cornichons, chopped Ask a question about this ingredient
2 t. Champagne or white wine vinegar Ask a question about this ingredient
3-4 T. Good mayonnaise Ask a question about this ingredient
Kosher salt & pepper Ask a question about this ingredient
A little fresh taragon (chopped) to garnish Ask a question about this ingredient
1 Large sheet Lavash flatbread {optional} Ask a question about this ingredient
In a small sauce pan, bring about 3 cups of water to a boil. Gently roll in the eggs with a spoon and let boil for 15 minutes. Once the timer goes off, plunge the eggs into an ice water bath. Set aside.
Ask a question about this stepIn a mixing bowl, toss the pulled chicken breast, radishes, and cornichons. In a small bowl, whisk the mayonnaise and champagne vinegar together. Add the mixture to the larger bowl and toss the ingredients together so that everything is evenly coated.
Ask a question about this stepOnce the eggs have cooled, remove the shells and chop. Gently fold them into the chicken salad. Season with salt and pepper to taste and a little finely chopped fresh taragon to taste.
Ask a question about this stepIf not serving with toast or sliced bread, preheat the oven to about 375 degrees. Place the sheet of Lavash on a baking sheet, and lightly brush each side with olive oil and a sprinkling of kosher salt. Bake on each side for four minutes.
Ask a question about this stepOnce the Lavash is golden brown, cut it into squares and serve with the chicken salad.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
Delicious and I like your restrained use of mayonnaise!