Tuesday, June 28, 2016

Chicken Salad

chicken salad

Cropping this phone pic made this look like a GIANT container, but this is about a cup of chicken salad.

This came about because last week's pan-roasted chicken breasts were ginormous for some reason, so I had a lot left over this week just wanting to be chicken salad. The smaller amount of mayonnaise is if you just want chicken salad qua chicken salad, the larger amount is if you want the chicken salad to dress a leafy salad (which I do)—but you know, do whatever you want.

2-4 tablespoons mayonnaise, not that store-bought isn't fine
1 tablespoon lemon juice
1 teaspoon dijon mustard
idk 12 oz or so pan-roasted chicken breast
1 celery stalk
2 green onions
a handful of parsley leaves

In a mixing bowl, whisk together the mayonnaise, lemon juice, and mustard.

Roughly chop the chicken breast, finely dice the celery, trim and mince the green onions, and mince the parsley. Stir them all into the mayonnaise.

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