This Chicken Salad is just what the title says...FANCY.
I love serving this to my Bunko friends because they think I'm a gourmet chef (they know me better though...)
There are several ways to serve this chicken salad and I love every one!
* stuffed tomatoes
* lettuce roll-ups (use a tooth pick to secure them)
* on a salad
* on a sandwich
* in a whole wheat wrap
I originally had this chicken salad at Bruegger's Bagels for lunch. I couldn't get enough of it and literally went back three times that week!
After I looked up the nutritional information (SHOCKING), I decided to start making my own at home...with slightly LESS fat and calories...the calories of the one at Bruegger's will astound you...and not in a good way.
The Ingredients:
2 C chopped Chicken
* you can use boneless or bone-in
* I like my chicken "chunked" and hubby likes his "shredded", so it's really your choice
1/4 C dried cranberries
1/4 C slivered almonds
1 stalk celery (optional)
1 tsp. lemon juice
1/4 C light mayo
1-2 tsp. dried tarragon
Salt and Pepper to taste
How To:
Start by boiling your chicken in water, tarragon, salt and pepper. Boil about 20 minutes or until cooked through. Take out of the water and set aside to cool.
Stir together lemon juice, mayo, salt, pepper, and tarragon.
Chop, cut, shred (whatever) your chicken into small pieces.
Mix the chicken into the mayo mixture.
If you're adding celery, this is the time.
Next, add the slivered almonds and dried cranberries.
Make sure everything is evenly coated. Put in the fridge to chill.
The Results:
I still can't get enough of this chicken salad. Please don't get me wrong...I'm a HUGE fan of regular, Southern-style homemade chicken salad...it's my favorite thing to eat on the Liner Beach Trip...but this just adds a little something special to the hum-drum daily life.
My mouth starts watering just thinking about eating this!
This recipe is just as easy as the typical chicken salad and takes about the same amount of time.
ENJOY!
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