I’m on a chicken kick right now.
Ok, chicken was on sale so that’s what I’m feeding the family.
But I can change it up so it’s not the same old thing.
And it saves me time when I can bake up a bunch of chicken breasts then use the meat over the next few days.
It is good with crackers, as a sandwich, just on a bed of lettuce. And once you have your basic recipe you can dress it up with grape halves, diced granny smith apples, pecans. You can use freshly cooked chicken (still hot) for a warm chicken salad. So many possibilities.
1-2 chicken breasts, already cooked, skinned removed and off the bone
1 – 1 1/2 cups of mayonnaise
1 celery stalk, finely chopped
1 tablespoon dill relish
I tablespoon minced onion
salt and pepper to taste
Chop your chicken however you like it, we like a chunky salad.
We use Kraft Real Mayo, it’s what we like.
Stir in enough till it’s the wetness you prefer, we like our salad wet.
Now add your celery, relish, and minced onion. Combine well then salt and pepper to taste.
And at this point you’ve got your basic chicken salad that you can then go ahead and make your sandwich or you can keep adding to it to dress it up.
And this salad goes perfect on my Homemade White Bread.
You can also make this with turkey or ham.
What do you put in yours?
I have another recipe that adds grapes, pineapple and pecans. It is so good especially on a croissant.
Linked this up at Thursday’s Treasures, Full Plate Thursday