Tuesday, March 19, 2013

Chicken Salad

Here is what I did with that other chicken breast that I boiled when I made the Asian Chicken Corn Soup--I made Chicken Salad for dinner tonight.
 
 
To the one diced, boned chicken breast add one small chopped apple. 
 Halved grapes work even better if you have them on hand.
 

Then add one chopped stalk of celery and salt and pepper to taste.
 

 
Then add some chopped pecans and just enough mayonnaise
 to moisten it all and keep the apple from turning brown.


Stir it together and serve on toast with lettuce.
It makes enough for four nice sandwiches.
It's even better in a big juicy tomato in season.
(Which sadly isn't now.)
 
 
Serve with pimento-chees stuffed celery for a nice lunch or dinner!
Sweetface kept saying, "This is really good chicken salad!"
(That's what I love about him.)

 

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