Ingredients: Chicken breasts: 2| finely chopped red Onion: 3 tbsp|finely chopped celery: 2 tbsp| large egg, hard boiled and chopped: 1| dill pickle relish: 1 tbsp| mayonnaise: ½ cup| salt: ¼ tbsp.| freshly ground black pepper: 1/8 tbsp.
Method: Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed. Cook for 30 minutes, then drain and shred. In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the dill pickle relish, the mayonnaise, salt, and pepper and blend well. Add more mayonnaise, if required.
TIP: The healthy and low-on-fat salad takes 35 minutes to prepare. And you can easily freeze the leftovers or store them for up to 3 months. Also, you can make it more seasonal by adding summer fruits like grapes, peaches, strawberries or whatever you like.
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