Monday, June 30, 2008

Chicken Salad

I love chicken salad. Love, love, love it. And whenever I make it, I could literally eat three or four sandwiches at one time without thinking anything of it. I can't think of any sandwich that's more refreshing or more perfectly suited for the warm weather months. I made this for the bachelorette party I hosted two weekends ago and served it on mini slices of sourdough bread. It was a nice, light dish -- which is exactly the kind of thing you want to eat before a night of partying (and *ahem* heavy drinking), right?

Chicken Salad
Source: Cassie

1 package boneless skinless chicken breasts
2 to 3 cups Miracle Whip (add to desired creaminess)
4 celery ribs from the heart (leafy tops included), diced
2 hard-boiled eggs, chopped
1 small onion, finely diced or grated
2 handfuls seedless green grapes, halved

1. Season chicken liberally with salt and pepper and bake in a 350° oven until no longer pink and juices run clear. Dice or shred chicken.

2. Combine all ingredients and serve over lettuce or on bread.

*Note: If you add the grapes to the chicken salad right away, be aware that it will only keep for a couple of days in the refrigerator. Because the grapes have such a high water content, they thin out the Miracle Whip pretty quickly. You could keep the grapes separate until you're ready to serve to avoid this issue.

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