Chicken Salad | Sugar for Breakfast: Chicken Salad

Tuesday, June 5, 2012

Chicken Salad

Hot weather to me always means trying to make meals that don't make the house super hot also. 
Grilling is a favorite, crock pots are great, and anything with minimal heat is my best friend.
I do not like to sweat. At all. Especially while cooking!
So that is why I love chicken salad sandwiches.
You can always cheat and get canned chicken...I've never done that, but I know plenty of people who do.
Or a rotisserie chicken and shred off the meat (one of my favorite ways).
But what I normally do is boil the random frozen chicken breasts floating around in my freezer.
I always have one or two left over from preparing other meals, and this is a way to use them up!
I have tried several chicken salad recipes over the past few years, and this is a combination of about four of them.

Chicken Salad

3 cups cooked, cubed chicken (I boil about 3 breasts to get this)
1 cup red grapes, halved
2 celery stalks, chopped
2 tsp Splenda or sugar
3/4 - 1 cup miracle whip or mayo (whatever your preference for taste and how creamy you want it)
1/4 cup coarsely chopped peanut or cashews
6 croissant rolls or other bread

Combine cubed chicken, grapes, celery, Splenda and miracle whip.
Toss to coat evenly. 
Fold in chopped nuts.
Serve on croissant rolls or other bread.
Refrigerate leftovers.

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