Ingredients For the pickled carrots and celery: 1 cup A-Premium White Balsamic Vinegar 1 cup Red Barrel Aged Wine Vinegar ½ cup sugar 1 tablespoon salt 5 carrots, washed and peeled 1 head celery, washed and peeled

For the chicken salad: 1 cup mayonnaise 2 tablespoons salt 1 teaspoon pepper 1 teaspoon celery seed, ground 1 teaspoon mustard seed, ground 4 pieces fried chicken, meat pulled and chopped (about 2 cups) Salt and pepper to taste 1 tablespoon Chipotle Olive Oil

Directions Make the pickles: In a saucepot, combine both vinegars with ½ cup water, sugar, and salt. Bring to a boil to dissolve sugar and salt. Remove pickling liquid from heat and allow to cool to room temperature. Meanwhile, peel carrots to form ribbons. Transfer carrot ribbons to a jar and set aside. Chop celery and add to a second jar. Divide pickling liquid between two jars and allow carrots and celery to pickle for at least 24 hours.

Make the chicken salad: In a mixing bowl, add the mayonnaise and spices and stir to combine. Add the fried chicken and stir to combine. Season with salt and pepper. In a small bowl, combine pickled carrots and celery with 1 tablespoon Chipotle Olive Oil and season with salt and pepper. Serve chicken salad on rustic bread topped with pickled carrots and celery.

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