Here is what I cooked up for lunch today! Very quick and very good!
Yesterday when preparing another chicken dish I had an extra boneless chicken breast. Being extremely busy with two recipes going at once I put the chicken breast in a small saucepan and cooked in water for about 10 minutes. Cooked, cooled and put in the refrigerator. Job done! I did not want to waste the chicken. Really I had no plans for it until I was on my way home from work starving!!
I do love chicken salad. One of my favorites is on the menu at the Swan House in Buckhead along with their frozen fruit salad. Anyway cooked chicken is so versatile it can put together in many combinations. So go for it! It is a perfect dish for the novice cook. All cooking required is the chicken. And really you don’t even have to do that. Use a rotisserie chicken! In some stores you can buy them for a cheaper price than you can cook at home. So don’t be afraid go make an original chicken salad that you and your family can enjoy.
Here is how I put this together:
- 1 large cooked chicken breast ( Use leftover chicken or turkey) cut into chunks
- 1/2 celery stalk thinly sliced
- 1/2 green onion top thinly sliced
- 10 red grapes halved
- 8 pecan halves broken into pieces
- Hellman’s mayonnaise enough to make slightly creamy
- Paula Deen’s seasoned salt to taste
Mix all ingredients together and serve over salad greens and enjoy every bite! Serves 1 hungry person.
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 