- 2 teaspoons Dijon mustard
- 1 teaspoon white wine or sherry vinegar
- 1/2 garlic clove, minced
- 2 tablespoons extra virgin olive oil, plus extra, if desired
- 1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
- 1 stalk celery, chopped
- 3 tablespoons chopped roasted red bell peppers
- 1 tablespoon chopped chives
- Coarse sea salt or kosher salt and freshly ground black pepper
- Whole wheat bread or crusty white bread, for serving, optional
- Mixed salad greens, for serving, optional
- To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
- In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
- Brown-bag it with: grapes