Saturday, July 25, 2009

Chicken Salad

Okay girls. Here is my way belated posting of that CHICKEN SALAD.
GOOD things come to those who wait :)

1 lb. boneless, skinless CHICKEN breast
2 ribs of CELERY
1 small red ONION
1 cup GRAPES
1/2 cup PECANS
1/2 golden delicious APPLE
1 tsp. DILL WEED
1 oz. fresh parmesan CHEESE
1 clove GARLIC
1 cup Hellmann's light MAYO

Place chicken breast in a large pot of water. Add 1 tsp. of salt, pepper and season all. Boil for 30 minutes until cooked. Then drain and put in refrigerator to cool. I like to just run it under cold water to speed things up. Chop celery, pecans, onion and cooled chicken. Peel, core and chop apple. Add to a large bowl. I like to squeeze the juice from the celery, apple and especially the onion prior to adding them in the bowl to keep it from having too much liquid. Add grapes halved, dill weed, parmesan cheese, pressed garlic and mayo. Mix with a large spatula until blended.

For a MEAL, use chicken salad as stuffing for croissants.
For an APPETIZER, Place a bread bowl on a platter, line the bowl with green leafy lettuce and encircle with club crackers.

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