“People go crazy over our chicken salad,” says Eriksson Hill of Harford County’s popular WOLO Food Truck. From his mobile restaurant, operated with partner John Schonacher, Hill serves “Food That Rocks!” In this fun, flavorful spin on chicken salad, roasted jalapeños and Old Bay provide subtle heat while dried cranberries and cider vinegar add a tangy edge.
WOLO Food Truck “We Only Live Once”
WOLO Chicken Salad
Chef Hill uses a food processor to make quick work of the chopping and dicing.
16 ounces (2 cups) cooked chicken breast, diced in ½ -inch cubes
½ cup red onion, finely diced
½ cup celery, finely diced
¼ cup scallions, sliced
2 Tablespoons roasted jalapeños, chopped
1 cups dried cranberries
1 cup roasted sunflower seeds
¼ cup Dijon or spicy brown mustard
¼ cup honey
1 cup mayonnaise
½ teaspoon ground black pepper
½ Tablespoon Old Bay seasoning
¼ cup cider vinegar
1 Combine all ingredients in a stainless-steel bowl. Mix thoroughly.
2 Serve with your favorite rolls or wraps, or on top of a garden salad.Copyright © 2015, The Baltimore Sun