Grilled Chicken SaladPosted on July 8th, 2012 No comments
It was 95 yesterday, it’s 95 today, I’m NOT cooking.
But thanks to the local modern megamart, I have chicken breasts. add some spices and some brined vegetation for a taste twist, a fresh blender mayonnaise, some finely chopped veggies, and serve on a nice ciabatta ..
Chicken salad is any salad that comprises chicken as a main ingredient. In Europe and Asia this may be complemented by any number of dressings, or indeed no dressing at all and the salad constituent can vary from traditional leaves and vegetables, pastas, cous cous to noodles or rice.
In the US it refers to a salad consisting primarily of chopped chicken meat and a fat-based binder such as mayonnaise or salad dressing. Like tuna salad, it is served as a creamy spread, and it is often used for sandwiches. Typically it is made with leftover or canned chicken in the United States.
Quan Meas Ingredient Comment 1 Lb Chicken Breast ~2, Smoked, Grilled, diced 1/2 Cup Celery Washed, Diced 1 Cup Mayonnaise Make your own 1/4 Cup Mixed Bell Pepper Washed, Diced 1/4 Cup Red Onion Washed, Diced 1 Inch Ginger Fresh Grated 1/4 Cup Mixed Herbs Chopped Parsley / Cilantro 2 TSB Pickles Chopped 2 TSB Olives Chopped 1/2 TSB Cayenne (Optional) for Heat 2 TSP Salt Kosher - - Black Pepper Fresh Ground, to taste
- Combine all in a glass (nonreactive bowl)
- Rest at least 2 hours, In fridge
Serve on Toasted Ciabatta, maybe with a fresh veggie (gazpacho) soup and a side salad for the full monte.