Good Eats: WOLO food truck

Chef Eriksson Hill delights with his spicy and tangy chicken salad.

  • WOLO food truck co-founders Eriksson Hill, left, and John Schonacher outside as they get ready to serve lunch to visitor in the parking lot of the MARC train station in Edgewood, Md.
WOLO food truck co-founders Eriksson Hill, left, and John Schonacher… (By Brian Krista )
August 20, 2013|By Kit Waskom Pollard

“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”
woloeats.com

WOLO Chicken Salad
Serves 8

Chef Hill uses a food processor to make quick work of the chopping and dicing.

INGREDIENTS:

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

DIRECTIONS:

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.

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