Monday, April 23, 2012

Chicken Salad Two Ways

"With a few changes this recipe can go from a Traditional Chicken Salad Sandwich to a Southwest Chicken Salad Wrap!"
Scrumptious Chicken Salad Sandwich!

Zesty Southwest Chicken Salad Wrap!

Basic Chicken Salad

4 boneless, skinless chicken breasts
salt, pepper and poultry seasoning

Sprinkle chicken breasts with salt, pepper and poultry seasoning. Bake at 375 degrees for 40-50 minutes, depending on how large the chicken breasts are, or until thoroughly cooked. Remove from the oven and allow to cool slightly. Cut into chunks and set aside.

4 green onions, minced
2 celery ribs, minced
1/3 cup sweet pickle relish
juice of 1/2 a lemon
1/2 teaspoon salt
1/4 teaspoon pepper

Combine ingredients and add to cut up chicken.

To make Traditional Chicken Salad Sandwiches:

Add 1/2 cup mayonnaise to the chicken mixture. Serve on Texas Toast topped with crumbled bacon, shredded lettuce, halved grape tomatoes and sliced avacado.

To make Southwest Chicken Salad Wraps:

Add 1/3 cup chipoltle mayonnaise (We used Kraft brand.) and 1/3 cup ranch dressing to chicken mixture. Serve in Jalapeno Cheddar wraps (We used Mission brand.) topped with shredded cheddar cheese, crumbled bacon, shredded lettuce, halved grape tomatoes and sliced avacado.. 


  1. Can't wait to try this!!

  2. Thanks! I think you will like it. I know my husband and I do!


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