Wednesday, April 21, 2010

Chicken Salad Sandwiches, Carrots, Cucumbers

This chicken salad recipe is adapted from Taste of Home Magazine. It is the absolute best chicken salad recipe I have ever tried. I think the key is the poultry seasoning, but the water chestnuts also make for an important secret ingredient.

1/2 c mayo or Miracle Whip
1/2 t salt
3/4 t poultry seasoning
1/4 t onion powder
1/4 t garlic powder
1/4 t black pepper
1 T lemon juice
3 c diced, cooked chicken breast
1/2 c finely chopped celery
1/2 c chopped onions (red, white, yellow, or green)
1 (8 oz) can water chestnuts, drained and chopped
1 1/2 c grapes, halved (optional- I usually skip them)

4-8 rolls or 8-16 slices of bread
lettuce leaves (optional)

1/3 lb baby carrots

1 cucumber, peeled and sliced

Whisk together may, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. Toss with chicken, celery, onions, water chestnuts, and grapes (if desired). Serve chicken salad on rolls/bread with lettuce leaves.

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