And there's sooooo many excellent recipes out there.
I especially like Chicken Salad with tarragon spice. YUM!
Today's chicken salad recipe however, does not have tarragon spice in it.
A little KICK shall we say.
A real BITE to it.
This Chicken Salad is excellent as a sandwich on a buttery croissant....
Or with crackers, it's exceptional for a party appetizer!!!
Even when it's a party of just one...yourself. *sigh*
So let's start with the recipe
and move on into the
From Southern Living Magazine April 2005
3 pounds skinned and boned chicken breasts
1 (49 1/2-ounce) can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
3 cups mayonnaise
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.
Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed.
BITE to it.
Also DO NOT DISCOUNT THE WATER CHESTNUTS! They bring a layered flavor and excellent crunch to this yummy salad!
So let's start by cooking those chicken breasts in chicken broth...
Chop up your vegetables....
Kind of like that fake food decor in new furniture stores from back in the day.
Where there was always a fake spill or a real-looking bakery item strategically placed on dining tables in the dining showroom area?
Did I say 45??!!
I meant 4 or 5!
Prepare the mayo with the red pepper, white pepper and salt.
Do not add too much salt!
The chicken was cooked in salty chicken broth so you really don't want to add much more salt. Trust me on this one.
Then add the tasty mayo to the chicken and veggie mixture.
The warm Chicken Salad is exceedingly tasty at this point.
Grab some crackers and start shoveling some on your plate.
wait and let it chill several hours and the flavors will meld even more.
Why did the chewing gum cross the road?
Because it was stuck to the chicken.
Diner: Do you serve chicken here?
Waiter: Sit down sir. We serve everyone here.
Cheesy Joke #2:
Diner: I can't eat this chicken. Call the manager.
Waiter: It's no use. He can't eat it either.
Shovel some of that chilled Chicken Salad
on a buttery, buttery, but, but, buttery croissant.
Can you see it now?
Hey, still haven't made the Naughty Brownies but will work on that soon as well as a Broccoli Cauliflower Casserole I have my eye on.
this Naughty Brownie recipe I keep talking about will probably turn out like
liver and onions. Or shoe leather. Or dirt.
Okay, I'll shut up now.
See ya next time!!!!
Enjoy the weather kids!!!