Top Drawer Chicken Salad

Top Drawer Chicken Salad

1-1/4 pound boneless skinless chicken breasts
2 red radishes, diced
1/2 red onion, diced
1 stalk celery, diced
1/2 carrot, finely diced
2 tablespoons capers

for the marinade:
1/4 cup tarragon vinegar
2 tablespoon olive oil
juice of 1/2 lemon
3 tablespoons diced red onion
2 cloves garlic, thinly sliced

for the dressing
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 teaspoon celery seed
juice of 1/2 lemon
white pepper

Place the chicken and marinade in a nonreactive container. Marinate for at
least 1/2 hour.

Then grill or saute the chicken until cooked through. Cube and set aside.

In a large bowl, whisk together the dressing ingredients. Add the remaining
ingredients and toss to evenly distribute all of the ingredients.

Serve immediately or for better flavor, refrigerate at least 1 hour before

Serves 4 to 6