Served at the 2018 Farmers’ Table Wine Trail
2 lb roasted chicken breasts
4 oz small diced onions
4 oz small diced celery
1 cup mayonnaise
1 oz yellow mustard
1/2 oz soy sauce
4 oz unsalted cashews
3 ea pita bread cut in half
1-pint alfalfa sprouts
Tear cooled chicken breasts in to bite size pieces, add to a large mixing bowl. Combine chicken
and remaining ingredients except for pita bread and alfalfa sprouts into a bowl.
Mix thoroughly and refrigerate until ready to serve. The mixture will keep for 2-3 days.
Cut pita bread in half and add 5 oz of chicken salad, top with alfalfa sprouts and serve.
Serve with Stone Hill Steinberg White