Monday, April 27, 2009

Summer Chicken Salad

This is another recipe I adapted from a restaurant. If you are boiling the chicken adding the celery, onion and carrots gets you chicken soup that you can serve before the salad or at another meal. Don't put too much mayo or it is watery. You don't need it with the pineapple. I serve this with raw veggies, black olives and bread or crackers, gluten free or regular. Yum!

4 Chicken breasts with bone (or buy precooked)
2 stalks celery sliced
1 onion, quartered
2 carrots sliced
salt and pepper to taste
water to cover.

2 stalks chopped celery
2 green onions, sliced
1 small can crushed unsweetened pineapple, drained
1/2 cup mayo (low fat is good) or to taste
1/2 tsp. salt or to taste
1/2 cup toasted almonds

Boil the chicken in water with the veggies, salt and pepper until tender, about 45-60 minutes. Let chicken cool and then remove from bone and chop into bite size pieces. Add the rest of the ingredients and toss to coat. Refrigerate.

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