Sunday, May 1, 2011
Chicken Salad, My Way
I loooooooves me some chicken salad. The problem with ordering it out, though, is that you never know what you're going to get. It might be like that from the Gristmill in good ole Gruene, Texas- lightly seasoned with fresh crumbled bacon and the perfect amount of green (gruene, ha!) onions. Realistically, though, most restaurant chicken salad either has 15935987987 ginormous chunks of celery or it takes like you're consuming a Mayonnaise cocktail with a side of atherosclerosis. Hence, I prefer to make my own so that I can control what goes in it.
2 diced chicken breasts, poached and cubed
1 tsp Dijon mustard (trust me here, I don't even like Dijon mustard)
5 green onions, finely sliced
1/4 cup pecans, chopped
Mayonnaise to suit your preference (about 1/2 cup is what I use)
Seasoned salt to taste
1 tsp dill weed
Splash of lemon juice
1. Mix everything in a medium bowl.
Easy, huh? You can either refrigerate this and serve it cold or you can just serve it warm right after you poach the chicken. Either way is good. We like to eat this atop Hawaiian bread buns. It's also good on croissants or plain ole bread.
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