Friday, March 17, 2017

Chicken Salad

*DO NOT USE A FOOD PROCESSOR TO CHOP THE CHICKEN
White meat from a whole roasted 5 lb chicken, cut and shredded
1/2 red onion, finely diced
5 ribs of celery, finely chopped
1/2 cup chopped fresh parsley
2 cups of red grapes, quartered or 1/4-1/2 a cup of Raisins steeped in boiling hot water and drained
1/2 cup of mayonnaise
1 Tablespoon Dijon mustard*
1/2 to 1 teaspoon salt
Black pepper to taste
add enough yogurt or sour cream to desired creaminess

Mix all ingredients together.  Let sit in the refrigerator for 4 hours before serving. Top with chopped roasted, salted almonds. I like to eat mine on sliced tart apples, leaf lettuce, or nut thins. I also like to top it with Sriracha.

Makes a good wrap with lots of lettuce, chopped almonds, Sriracha, and rice paper wrappers.

*As always, if you are gluten free, make sure your condiments are as well.  Anything made with distilled white vinegar may have gluten if the vinegar was distilled from a gluten containing grain.  When in doubt contact the company.

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