Chicken Salad

When I make a whole chicken Normy and I usually eat the drumsticks and then save the breasts for leftovers the next day for lunch. So I wanted to get creative this time and I made us a whole chicken the night before for dinner and then decided to make chicken salad with the left over chicken breasts for lunch the next day. Just made this recipe up. The salad made enough for 2 sandwiches, you could probably make 3-4 with it, but I loaded it on. So it was enough for 2 for us.

So I used:
Creole Seasoning
2 cooked chicken breasts
DSC_0185.JPG-1

grainy mustard
2-3 stalks of celery
red onion
Salt & Pepper
Dill
The juice of one lemon
Mayonnaise
Franks Red Hot
DSC_0181.JPG-1

So grab the chicken breasts and place them on a cutting board
DSC_0188.JPG-1

cut the chicken breast into bite size chunks
DSC_0189.JPG-1

DSC_0190.JPG-1

Place chicken in a medium bowl
DSC_0192.JPG-1

set aside

next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
DSC_0198.JPG-1

Then dice the celery
DSC_0199.JPG-1

DSC_0204.JPG-1

Then dice up 1/2 a red onion
DSC_0205.JPG-1

add the celery and onions to the chicken
DSC_0211.JPG-1

add 1/2 tsp dill and salt
DSC_0213.JPG-1

season with creole seasoning about 1/2 a tsp
DSC_0214.JPG-1

the juice of one lemon
DSC_0215.JPG-1

add in 1/4 tsp of fresh ground black pepper
DSC_0217.JPG-1

add in a tsp of the grainy mustard
DSC_0220.JPG-1

add a few dashes of the franks red-hot, more for extra heat.
DSC_0221.JPG-1

Add in about 1/2 a cup of mayonnaise
DSC_0222.JPG-1

DSC_0223.JPG-1

mix everything together, make sure everything is mixed in really well
DSC_0225.JPG-1

DSC_0226.JPG-1

taste for seasonings, and adjust if you need to.

grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.

Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
DSC_0230.JPG-1

DSC_0231.JPG-1

DSC_0233.JPG-1

Recipe

  • So I used:
  • Creole Seasoning
  • 2 cooked chicken breasts
  • grainy mustard
  • 2-3 stalks of celery
  • red onion
  • Salt & Pepper
  • Dill
  • The juice of one lemon
  • Mayonnaise
  • Franks Red Hot
  • So grab the chicken breasts and place them on a cutting board
  • cut the chicken breast into bite size chunks
  • Place chicken in a medium bowl, set aside
  • next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
  • Then dice the celery
  • Then dice up 1/2 a red onion
  • add the celery and onions to the chicken
  • add 1/2 tsp dill and salt
  • season with creole seasoning about 1/2 a tsp
  • the juice of one lemon
  • add in 1/4 tsp of fresh ground black pepper
  • add in a tsp of the grainy mustard
  • add a few dashes of the franks red-hot, more for extra heat.
  • Add in about 1/2 a cup of mayonnaise
  • mix everything together, make sure everything is mixed in really well
  • taste for seasonings, and adjust if you need to.
  • grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.
  • Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s