Have fun. Be creative. Make it your own.
BON APPÉTIT Y’ALL! ~Chef G
– 4 thoroughly cooked chicken breasts, diced
– 2 stalks celery, cut into 1/4-inch pieces
– 4 scallions, trimmed and thinly sliced
– 1 tsp dried or finely chopped fresh tarragon
– 2 tbsp finely chopped parsley
– 1 cup mayonnaise
– 1 tbsp fresh lemon juice
– 1 tbsp yellow or Dijon mustard
– Sea salt and pepper to taste
In a mixing bowl, toss together the chicken, celery, scallions and herbs.
In a separate small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix until combined. Refrigerate until ready to serve.
Serve on a bed of lettuce with sliced tomatoes, in half an avocado, on a sandwich with artisanal bread and crispy bacon, etc.
Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.