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.. 


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