Carrol's Creamy Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 40 |
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I threw this salad together for the first time to take to an office lunch. They loved it & started requesting that I bring it. Then friends started asking for it instead of a birthday gift & others wanted their own bowl when I made it for the group. It's nearly to the cult following stage. This is great on your favorite cracker or bread. Ingredients:
1 3/4 lbs boneless skinless chicken breasts |
1 teaspoon minced dehydrated onion and garlic powder |
1/3 cup ranch salad dressing |
2 tablespoons spicy brown mustard |
2 tablespoons horseradish cream |
1/2 cup grated parmesan cheese |
garlic powder |
black pepper |
dried dill weed |
1 1/2 cups mayonnaise |
Directions:
1. Cut chicken breast into 2 inch square pieces to speed cooking time.
2. Place chicken in large pot and cover with water.
3. Add minced onion & garlic & boil till cooked completely.
4. Remove chicken from water but reserve 1/2 cup of stock.
5. Let chicken cool for a few minutes & then chop in a food processor. (If you don't have a food processor, shred the meat using two forks.).
6. Once the chicken is chopped, add remaining ingredients & mix well.
7. If the mixture is drier than you like, add a couple tablespoons of the reserved chicken stock.
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