Sunday, July 24, 2011

Chicken Salad

I am a fan of chicken salad. I especially love it in the summer as a light but filling meal on a hot day. Recently BD's co-worker brought in this version and shared the recipe with me.

You start by poaching the chicken -- onion, carrot, celery, fresh parsley and thyme.

After the chicken was poached, cooled, and diced you add in celery, green onion, fresh dill and parsley.

Light mayo, dijon mustard, lemon juice, salt, and pepper make up the dressing.

Mix the dressing into the chicken and refrigerate to let the flavors combine.

We ate this on Ritz crackers and really enjoyed it. It made plenty for a meal for 2 plus leftovers.

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