Chicken Salad

by Catherine Ipcizade | More from this Blogger

I haven't had chicken salad all that much. I'm not sure why, especially when there are recipes as delicious as this one out there! Hope you enjoy it-I think I might enjoy it myself tonight!

For this recipe you'll need chicken, sliced almonds, celery, mayonnaise, lemon juice, salt, and pepper.

To Make This Recipe:

If boiling chicken: Add boneless skinless chicken breasts to a large pan and cover with water. Bring to a boil and boil for 20 minutes or until cooked through. Allow to cool slightly then cut into chunks.

If cooking on the stovetop: Cook boneless, skinless chicken breasts in a skillet on medium to medium-high heat for approximately 7 minutes per side, or until cooked through. Allow to cool slightly then cut into bite-sized chunks.

In a large bowl, combine chicken, sliced almonds, chopped celery, mayonnaise, freshly squeezed lemon juice, salt, and pepper.

To Plate:

Line a plate with a large Butter Lettuce (Bibb Lettuce) leaf and spoon salad on top. This salad is also delicious as a sandwich. Brush your favorite bread or bun with a little more mayonnaise, and top with salad. Add lettuce and tomato if desired.

Tips:

The ingredients shown can be added in any amount to suit your taste. I'd say for two chicken breasts, add about a handful of nuts, ¼ cup celery, ½ cup mayo, juice of 1 lemon, and salt and pepper to taste. Don't take my word for it, though-taste as you go!!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

View Full Profile | More from this Blogger