Chicken Salad with Dumpling Crackers

This simple recipe makes a lovely lunch.

Chicken Salad with Dumpling Crackers
Makes 6 to 8 Servings
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon celery seed
  • 1 pound cooked chicken, shredded and chopped
  • ¼ cup finely diced carrot
  • ¼ cup finely diced celery
  • 2 tablespoons finely diced sweet onion
  • 1 teaspoon fresh thyme, chopped
  • Vegetable oil, for frying
  • 1 (12-ounce) package frozen dumplings
  • 1 chicken bouillon cube, crushed
  1. In a large bowl, combine mayonnaise, mustard, salt, pepper, and celery seed. Stir in chicken, carrot, celery, onion, and thyme. Cover and refrigerate for at least 1 hour.
  2. In a large cast-iron skillet, pour oil to a depth of 2 inches. Heat oil over medium heat until a deep-fry thermometer registers 350°. Place a wire rack inside a rimmed baking sheet.
  3. Let dumplings thaw for 10 minutes; cut into 1½-inch squares. Working in batches, fry dumpling pieces until golden brown, about 1 to 2 minutes. Remove using a slotted spoon and let drain on prepared rack. Sprinkle with crushed bouillon. Serve with chicken salad.