Not all chicken salads are created equal. This new recipe I made up is going to be a winner. Once the summer cherry tomatoes start producing we may have this once a week.
As you can see, it is very colorful. Here's what's in the dish:
Shredded cooked chicken breasts, one avocado (cut in bite pieces), 15 cherry tomatoes (cut in half). The dressing makes the great taste and adds a little more protein. In a foot processor, I added 1/2 cup cottage cheese (low fat), 3 tablespoons Hellman's Mayo, 1 tablespoon Dijon mustard, 1 tablespoon Marzitte slaw dressing, about 1/2 cup chopped chives and 5 fresh mint leaves, black pepper and dash kosher salt. Blend until smooth.
The shredded cooked chicken probably amounted to 3 cups.
This was made about 1.5 hours before serving in order for the flavors to blend.
As you can see, Bob loved each bit. I served the salad in Romaine lettuce leaves with red pepper slices and wild rice on the side.
Let me know if you try it.
As you can see, it is very colorful. Here's what's in the dish:
Shredded cooked chicken breasts, one avocado (cut in bite pieces), 15 cherry tomatoes (cut in half). The dressing makes the great taste and adds a little more protein. In a foot processor, I added 1/2 cup cottage cheese (low fat), 3 tablespoons Hellman's Mayo, 1 tablespoon Dijon mustard, 1 tablespoon Marzitte slaw dressing, about 1/2 cup chopped chives and 5 fresh mint leaves, black pepper and dash kosher salt. Blend until smooth.
The shredded cooked chicken probably amounted to 3 cups.
This was made about 1.5 hours before serving in order for the flavors to blend.
As you can see, Bob loved each bit. I served the salad in Romaine lettuce leaves with red pepper slices and wild rice on the side.
Let me know if you try it.
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