We love us some chicken salad in this house. Usually, we have a container in the fridge of some variation of this. No one gets tired of it because it is pretty versatile. Sandwiches, wraps, and salads...Oh My! Sometimes we just eat it with crackers. Hell! Try it on a pizza. Do you, boo boo.
When I made this particular chicken salad, I did so using a lemon pepper rotisserie chicken from the Wal-Mart deli. It was delicious and it works so well for a quick meal.
Chicken Salad
1 rotisserie chicken, shredded
2 boiled eggs, peeled and diced
3 ribs celery, diced
1/2 red onion, diced
1/3 cup carrot, diced
1/4 cup pickle, diced
1 clove garlic, minced
2 tbsp parsley, chopped
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup ranch dressing
1 tbsp Dijon mustard
1 tsp hot sauce
1/2 tsp Cajun seasoning
In a large bowl, add the chicken, egg, and all of the veggies. Next, add the condiments, sauces, and seasonings.
Mix everything together until you have a beautiful creamy chicken salad. Add more or less mayo, sour cream, or ranch dressing depending on how creamy you prefer it to be.
Serve as a sandwich, in a wrap, over lettuce, or even on crackers or chips.
NOTES:
Don't be afraid to toss the pulled chicken pieces into a food processor if you prefer your chicken to have finer pieces similar to deli style chicken salads.
Be creative with the veggies and seasonings. You can really turn chicken salad into whatever cuisine you are craving. For example, add black olives, tomatoes, red onions, cucumber, feta, and Greek seasoning for a more Mediterranean spin. Craving something more Mexican? Add ingredients like corn, jalapenos, salsa, guacamole, cilantro, cumin, and a squeeze of lime. The possibilities really are endless.
Sometimes when I make this, I add 1/3 cup bacon, 1/3 cup shredded cheddar cheese, and an entire packet of powdered ranch mix. I've even made this with Buffalo wings as the inspiration using blue cheese dressing, buffalo sauce, and crumbled blue cheese. Did I mention "endless possibilities"?
No comments:
Post a Comment