- leftover chicken breast
- 1/3 cup minced celery, reserve some leaves for garnish
- 1 heaping tablespoon minced red onion
- pear infused white balsamic vinegar or any fruit infused white balsamic vinegar
- 3 heaping tablespoons mayonnaise, a little more as needed
- sea salt
- ground black pepper
Let the onion sit in the vinegar while you prepare the rest of the salad. Pull apart the chicken breast and roughly chop. (Makes about 2 cups.) Give your red onion a quick rinse with cold water and add to the chicken along with the other ingredients. Adjust the seasoning as needed. I like to serve the salad with Belgian endive leaves, just perfect to hold a spoonful of creamy salad. Serves about 4.