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Saturday, January 24, 2015

Chicken Salad

I love chicken salad.  I'm talking about taking left over chicken, adding veggies and a mayo type dressing.  There are so many variations for dressings and so many ways to eat the chicken salad once it's done:  on crackers, in a lettuce cup, in a wrap, or just out of a spoon!
This is the perfect dish for any season.  I enjoy it as much on a cold winter's day as I do in the hot days of summer. 
Chicken Salad





I used  left over chicken from a whole roasted chicken from the night before, but you could also grill up a couple of chicken breasts,  let them cool and then chop up for this yummy salad.  Cilantro and bacon add the perfect flavor combination.  Of course, bacon is just about the perfect combination with anything.  


Chicken Salad

Lettuce Cups with Chicken Salad
Lettuce Cups

Chicken Salad
2 cups cooked chicken, chopped
4 slices bacon, cooked and chopped
2 stalks celery, chopped
1 bell pepper (I used red) chopped
2 Tablespoons chopped cilantro 
 4 scallions chopped
Put everything in to a bowl and add dressing!  Serve and eat or cover and refrigerate. 

Dressing
1 cup mayo
1 Tablespoon coarse ground mustard
lemon zest from 1 lemon
lemon juice from 1/2 lemon
1 Tablespoon sweet chili sauce
Mix dressing together:  Mayo, lemon juice, lemon zest, sweet chili sauce, mustard.  Add salt and pepper to taste. 

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