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Extreem Chicken Salad

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Extreem Chicken Salad

Inspired by The Rebel Chick, I developed a seething urge to create my own chicken salad. I went to my favorite fruit-n-veg place yesterday and loaded up on supplies, then worked feverishly into the night (I’m in Florida and it’s June; “feverish” is what everybody is right now).

Here’s my “recipe,” bearing in mind that I hate measuring stuff so I make everything pretty much “to taste”:

  • 1 pound chicken breast
  • some dillweed
  • some fruity jam
  • 2 stalks of celery, chopped
  • some dried cranberries
  • some walnut pieces
  • some small red seedless grapes
  • 1 Fuji apple, chopped
  • several tablespoons of mayonnaise
  • pinch of salt
  1. Preheat oven to 350°.
  2. Smear a little vegetable oil in your favorite glass baking dish and plop your chicken breast in it.
  3. Sprinkle liberally with dillweed, and then spread jam over the whole thing. (I used Amish Wedding brand “tropical jam,” but whatever fruity jam floats your boat should do nicely.)
  4. Bake uncovered for about an hour or until done, turning occasionally. The jam will melt and baste the chicken in a most delicious way.
  5. Cube or shred the chicken and place in bowl with all the other ingredients. Add a few tablespoonfuls of the melted jam & dillweed mixture and mix it all up, adding more of any particular ingredient to your taste.
  6. Make sammich.

Okay, so it may not fit your definition of EXTREEM, but it’s one heck of a chicken salad if I do say so myself.


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