I braised pieces of a broken down chicken, light and dark meat, in stock with vegetables for 2 hours. Once it was cooled I picked all of the meat off the bones and shred it with my hands. I mixed it with the mayo, celery and red onion. I formed it in a ring mold on the plate pressing down with a spoon to level it out.
I layered everything on top of the chicken starting with spicy pickled wax beans. Then I placed some diced pickled watermelon rind that have a sweeter quality to them . Next were baby plums that I tossed in olive oil and sherry vinegar before roasting. And on top I placed a fresh fig that I drizzled with honey. And I finished the salad with whole grain Dijon mustard.
Organic Wax beans and Red Onion - Culton Organics
Watermelon - Buzby Farms
Natural Chicken - Griggstown Poultry
Local Philly Honey - Urban Apiaries
Sustainably-raised baby plums - North