Kittencal's Chicken Salad |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread - plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving - *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :) Ingredients:
3 large chicken breasts, cooked and finely chopped (or use 4 small breasts preferably poached) |
1 stalk celery, finely diced |
2 green onions, chopped |
3/4-1 cup dried cranberries (you may chop in half or leave whole) or 3/4-1 cup raisins (you may chop in half or leave whole) |
1/2 cup red seedless grapes, halved (measure 1/2 cup halved or use 1 small apple, chopped) |
1/2 teaspoon fresh ground black pepper (or to taste) |
3/4 cup salad dressing (use miracle whip salad dressing) |
2 tablespoons coleslaw dressing (kraft coleslaw dressing works well) |
1 teaspoon seasoning salt |
1/2 teaspoon paprika (can use up to 3/4 teaspoon) |
1/4-1/2 teaspoon garlic powder |
Directions:
1. In a medium bowl toss together chicken with celery, onions and cranberries.
2. In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
3. Cover and chill for a minumum of 4-24 hours.
4. Just before serving mix in grape halves then season with black pepper.
5. POACHING CHICKEN-.
6. Place the chicken breasts in a saucepan.
7. Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
8. Lightly simmer over low heat for about 15 minutes.
9. Remove from heat and let sit in the water for about 10 minutes.
10. Cool and chop.
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