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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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An easy throw together chicken salad that has the right amount of crunch from the fresh vegetables. Great for brunches, wedding/baby showers, or any picnic & get togethers. This salad goes great with Whole Wheat Ritz crackers or on toasted Rye bread! Chicken can be left chunky if preparer would prefer it that way. I feel the chicken stays better on the cracker/toasted bread if ground up a little bit. Can be served after chilling for a few hours or made a day ahead and chilled over night. Ingredients:
3/4 teaspoon sea salt |
3/4 teaspoon dried basil |
1/2 teaspoon paprika |
1/4 teaspoon lemon juice |
1/8 teaspoon ground black pepper |
1/4 teaspoon minced garlic clove |
1 tablespoon dried parsley |
1 1/4 cups olive oil mayonnaise |
1 1/8 cups celery, small diced (or 1 celery rib) |
1/2 cup carrot, shredded |
1/4 cup onion, small diced |
2 lbs boneless skinless chicken breasts (roughly 6-8 chicken breasts, depending on size) |
Directions:
1. Cut chicken into 3/4 cubes. Cook chicken in non-stick ungreased skillet. Set aside & cool.
2. In a large bowl, combine sea salt, basil, paprika, lemon juice, black pepper, garlic and parsley with mayonnaise. Mix well.
3. After chicken has cooled, put chicken cubes in food processor and pulse into a slightly ground consistancy.
4. Stir celery, carrots, onion and chicken into seasoned mayonnaise mixture. Stir until blended well.
5. Chill overnight or a few hours until completely chilled before serving.
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