Wednesday, August 24, 2011

Chicken Salad

This is a recipe I got Southern Living magazine about 15 years ago.  I added the Tony's, Creole mustard and roasting the chicken instead of boiling it.  It's easy to make.
  • 2 chicken breasts bone-in skin on
  • 1 celery stalk, chopped
  • 4 green onions, chopped
  • 1 can of water chestnuts, chopped
  • ¼ C. sour cream
  • ¼ C. mayonnaise
  • 1 T. Creole mustard
  • 1 t. chopped dill
  • 1 t. garlic salt
  • 1 t. Tony Chachere’s Creole Seasoning
  1. Preheat oven to 350 degrees
  2. Rub chicken breasts with olive oil and sprinkle with salt and pepper
  3. Place chicken breasts skin side up on a sheet pan and bake for 35 minutes
  4. After the breast meat is cooled, cut into large chunks
  5. Mix all ingredients together
  6. Refrigerate so the flavors can “marry”
Tips and Tricks:
  • I use a rotisserie chicken’s breast when making this chicken salad sometimes.  I put the rest of the chicken in a big pot and make Chicken Stock. Follow my link to find out how I make mine.
  • I usually cut green onions with kitchen shears.  It’s easier to cut them.
  • I cut the sliced water chestnuts with the egg slicer.
  • I have added sliced almonds to this recipe sometimes.  It looks nice, but it doesn’t change the taste of the chicken salad much.

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