It’s almost summer, which means we can put away that age old question; “what to do with a chicken breast when you’re tired of soup?” If you’re like me, you really like chicken thighs no matter how they’re cooked, but not a huge fan of breast meat – too dry and tasteless. If it weren’t for soup in winter and chicken salad in summer, I wouldn’t know what to do with left over breast meat. This timeless classic is perfect for the lake or camping, as an entree, or in a sandwich. This is a simple quick recipe that will have your guests demanding more.
Ingredients
- 1 lb cooked chicken – chopped or shredded
- 0.5 cup mayonnaise
- 1 stalk celery – chopped, I like it finely diced
- 1 green onion – diced can use red onion but be careful
- 1 tsp dijon mustard
- 1 tsp fresh dill – half if dried
- 0.5 tsp salt
- Pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Make sure your chicken has cooled after cooking then either shred meat with a fork or cut into cubes.
- Cut celery down stem and then into sections making quarter moons, as it were.
- Chop green and white parts of scallion.
- In a bowl mix chicken with mayo and mustard, dill, and salt.
- Add celery and onion
- Pepper to taste
- Transfer to smaller bowl the size of the salad, seal with lid of film, and refrigerate at least two hours.
- Serve
