Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Step 7 Allow the salad to chill for several hours (or even overnight).If you are feeling naughty, add a sprinkling of bacon bits. Step 6 When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.Step 5 Add the dill (or oregano or cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!.Step 4 In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.Mix the mayo, freshly squeezed lemon juice, and Dijon mustard together and in the salt and pepper. Next, measure out the mayo and mustard, and mix it into the chicken mixture. While not carb free, they are still reasonable and a healthy addition to the salad. Now Mix up the Salad In a large bowl, mix together the chicken, hard-boiled eggs, celery, apple, walnuts, and green onions. Notes Notes: Feel free to add some chopped nuts to your chicken salad. Step 3 Chop all of your fruits and veggies and place them in a bowl with the chicken. Now it is time for the dressing for the chicken salad. Add the chopped chicken and the celery to the bowl with dressing.With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. When you are ready, remove the chicken from the pot and place on a plate. Step 2 Reduce heat and simmer until chicken is done (about 45 minutes to an hour).Step 1 Rinse chicken thoroughly and place in a large pot of water.
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