I'll be honest, chicken breast was never my favorite cut. It's a little bland in the flavor department and I like my fat, which is definitely lacking compared to the thighs. But, if you are anything like me and enjoy roasting a whole chicken now and then, you are going to have to use the whole bird! One of my favorite preparations is chicken salad. It's my preferred way to use the breasts and honestly one of my favorite ways to eat chicken in general (I'm converted!). Throw it in a wrap, make a sandwich, spread it on a bagel, use it as a chip dip, or just eat it with a spoon. You honestly can't go wrong and our Garlic Dill Mustard is the zesty and herbaceous punch that really makes this recipe. If you are cooking the breasts by themselves, I recommend slicing them long ways so you have two thinner filets. It helps them cook more evenly and it'll be quicker too! We think you'll like this one. Check out the recipe below:

Servings: 3

Prep time: 20 minutes

Ingredients

• 3 cups cooked chicken breast (shredded or chopped)
• 1/4 cup Paradigm Garlic Dill Mustard (more or less according to taste)
  
• 1/2 cup mayonnaise 
  
• 1/4 cup chopped dill pickles 
  
• 1/4 cup red onion, finely chopped 
  
• 1/4 cup celery, finely chopped 
  
• 2 Tbsp fresh dill, chopped 
  
• 1/2 tsp salt 
  
• 1/4 tsp black pepper
  

Directions

1. In a large bowl, combine the chicken, Paradigm Garlic Dill Mustard, mayonnaise, pickles, red onion, celery, dill, salt and pepper.
2. Stir until well mixed and chill for at least 30 minutes to let the flavors meld.
3. Serve on your favorite bread, in a wrap, on a bed of greens or with crackers.