When cooking chicken dishes, I purposely cook a few extra chicken breasts so I can whip up a batch of this chicken salad for sandwiches. It is so delicious and refreshing. It’s a great dish to make for a wedding or baby shower as well. Add a handful of your favorite chips to the plate and lunch is served!
Chicken Salad
4
servingsIngredients
2 lbs. cooked, skinless, boneless chicken, diced
2-3 cup mayonnaise (see note in directions)
1/4 cup milk
2 stalks celery, chopped
1½ teaspoon Worcestershire sauce
1 sweet red pepper, diced
1 teaspoon white vinegar
1 small apple, peeled, cored and chopped
1/2 cup cranraisins
Salt & pepper to taste
Directions
- NOTE
- I usually start with 2 cups mayo and I add ¼ cup milk to thin it out. Then if more mayo is needed, add more.
- Mix all ingredients together and refrigerate until ready to serve.
- This salad goes great on a flaky croissant with a leaf of romaine lettuce.
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