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This is a kinda “wing-it” recipe. After I cook up the chicken and let it cool, I tear it up and then add in some mayo until it’s the right consistency. I also put in a tablespoon or so of Creme Fraiche and maybe some fresh herbs (whatever I have that sounds good – parsley, oregano, etc.). To serve, I slice a tomato (not all the way through) into several wedges and open it up like a flower – put a scoop of chicken salad in the middle and garnish with grapes and walnuts.