Chicken Salad Salad

Total Time: 5 minutes

How does one define whimsey in the kitchen? Probably the same way one defines what is funny, both in and out of the kitchen. Me, I’ll settle for redundant word play and a bit of mystery.

Oh—what is under these alfalfa sprouts!?

Chicken Salad Salad.

Salad Salad? Is that a dad joke?

It must be.

Ingredients

1 or 2 cooked chicken breasts
green leaf lettuce
- romaine will also work fine
alfalfa sprouts
2 or 3 spoonfuls of mayo
15 capers, plus brine
lemon juice, to taste
paprika, a few shakes
cayenne, small dash (optional)
green grapes, 4 per person

Mise en place

(Set yourself up for success before you start cooking)

Wash the lettuce if you haven't already done so

Directions

Step 1

In a medium sized bowl, add two or three generous spoonfuls of mayo (two if you are using one breast, three if you are using two breasts). Then add some capers (15 at most) and some of their brine. Add some generous shakes of paprika and a small dash of cayenne. Squeeze in a bit of lemon juice and then mix everything well with a fork. Try to smash some of the capers against the side of the bowl with your fork if you can.

Step 2

Cut the chicken lengthwise into half inch slices. Now cut each slice in half lengthwise and then cut the slices into cubes. Add the chicken to the bowl with the mayonnaise mixture. Mix well and set aside.

Step 3

Slice the grapes. I like to cut them in thin slices – aim for 1/8". Three or four grapes per plate is the right amount.

Step 4

Now let's assemble the chicken salad salad! Break up the lettuce into bite-sized pieces and layer the bottom of your plate with them. Then spoon the chicken salad evenly on top of the lettuce. Then evenly distribute the grapes. Now, top with a layer of alfalfa sprouts.