Thursday, January 6, 2011

Chicken Salad for Lunch

I'm always in the mood for chicken salad and I especially like this one because of the green olives--never met an olive I didn't like!

Chicken Salad with Green Olives, Celery, and Green Onion
(Makes 4 servings, recipe adapted from one on Kalyn's Kitchen blog)

2-3 cups cooked chicken breast, shredded into bite-sized pieces
(you can cook 2 chicken breasts following the instructions below)
1 cup diced celery (about 3 stalks celery)
1 cup large green olives with pimento, sliced into crosswise slices
1/2 cup thinly sliced green onions
1/3 cup mayo
1/3 cup light mayo
2 tsp. green olive brine (liquid from the jar)
1 tsp. Dijon mustard
pepper to taste- no salt needed due to olives

Easy chicken poaching recipe: Put chicken breasts in large pot of salted water to cover. Put on a lid and bring to full boil. When boiling, turn off heat and set timer for 20 minutes. Let chicken sit with lid on pot. Makes nice tender chicken for salad other cooked chicken recipes.

Use your fingers to shred enough cooked chicken breast to make 2-3 cups.  Slice olives and green onions and chop celery.

Combine mayo, light mayo, green olive brine, Dijon mustard, and pepper.

In a medium-sized bowl, combine chicken pieces, diced celery and sliced green onions. Stir in enough dressing to moisten all the ingredients. (You may not need all the dressing, especially if you only have 2 cups of chicken pieces.) Then gently fold in green olives, mixing just enough to distribute them among the other ingredients. Serve immediately or chill slightly.

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