Ingredients
1/4 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1 tablespoon olive oil
1 cup diced chicken
1 heaping tablespoon minced red onion
1 heaping tablespoon minced celery
2 teaspoons chopped fresh flat-leaf parsley
Coarse salt and ground pepper, to taste
Avocado or beefsteak tomato, if desired
Preparation
Whisk together mustard, vinegar, and oil; toss with remaining ingredients.
To serve in an avocado half: Slice avocado in half lengthwise, and remove pit; mound chicken salad in each avocado half (makes 2 servings).
To serve in a roasted tomato: Preheat oven to 400 degrees. Slice top off a large beefsteak tomato; scoop out flesh to form a shell, and brush inside with a bit of olive oil. Bake until slightly softened, 3 to 5 minutes. Let cool slightly, then fill with chicken salad.
