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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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You can serve this delightful chicken salad on bread, buns or wrapped in a tortilla. My husband likes it on crackers as a snack or on a bed of iceberg lettuce, says Jacklyn Salgado from Omaha, Nebraska. Ingredients:
1 boneless skinless chicken breast half (6 ounces) |
1/2 medium onion, chopped |
1 celery rib, chopped |
2 teaspoons chicken bouillon granules |
1 garlic clove, minced |
dash pepper |
dressing: |
1/2 cup mayonnaise |
1 to 2 tablespoons minced fresh cilantro |
2 tablespoons finely chopped onion |
dash salt and pepper |
assorted crackers, optional |
Directions:
1. In a large saucepan, combine the chicken, onion, celery, bouillon, garlic and pepper; add water to cover by 1 in. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°. Drain, reserving the onion, celery and garlic. Shred chicken and place in a bowl; add reserved onion mixture.
2. In a small bowl, combine the mayonnaise, cilantro, onion, salt and pepper. Spoon over chicken mixture; gently stir to coat. Cover and refrigerate until chilled. Serve with crackers if desired. Yield: 2 servings.
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