It's summer, it's hot, and I want cold food.
As a free-range, humanely raised, Chicken farmer, I have a lot of chickens. So it's only right that I have a lot of Chicken recipes. This will be my third chicken salad. My others are what I consider traditional chicken salad, and Thai chicken and cabbage salad.
Every summer my family and friends have weekly pot latch dinners and take turns hosting with different food themes. A few weeks ago our friend's mother was in from Chile and so he chose a Chilean theme. I was super excited when I found this recipe. I was even more excited to realize I could use a heritage bird to make the salad.
Cooked Chicken breast meat 1 lb
1/2 (or more) cup of mayonnaise
1 steamed (or roasted) red bell pepper
1 tsp. salt
Put everything in a food processor and pulse till smooth. Add more salt or mayo if needed. It is supposed to have a red hue, but this was off-putting to my husband.
Serve with crackers or traditionally with white bread.
This was incredibly easy and delicious. All though the look of it was unappetizing to my husband and fooled others into believing it was pimento cheese. For that reason I chose not to include a photo.
No comments:
Post a Comment