chicken salad
I know the ranch dip is an unusual twist, but it really adds a depth to the flavor you can't quite put your finger on. So good. If you don't like curry, it's still a wonderful salad without it. I promise you won't be able to stop eating this stuff.
Blue Ribbon Recipe
This chicken salad is so fresh, light and delicious. I used Craisins which added a burst of tartness. I really enjoyed the distinct tastes from the lemon juice and curry. You’d never know ranch dressing was in here unless someone told you. The dressing adds flavor that you just can’t put your finger on. For me, the fresh cilantro was key. It added to the overall freshness of the chicken salad. Delicious as a sandwich for lunch or serve with tomato wedges and crackers for a lovely luncheon addition.
Ingredients
- 3 - chicken breast halves, skinless and boneless
- 4 tablespoons mayonnaise
- 2 tablespoons Lays Ranch Dip (jar)
- 2 tablespoons lemon juice
- 1/4 cup pecans, in pieces
- 1/8 cup Craisins or grapes
- 3 - scallions, chopped
- 1 - celery rib, chopped
- 2 tablespoons curry
- - cilantro, fresh (to taste)
How To Make chicken salad
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Step 1Boil chicken until cooked through and cool. -
Step 2Shred the chicken.
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Step 3Mix all ingredients together and chill.
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Step 4I think it looks pretty on a bed of lettuce. Enjoy!
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