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Recipe from: cubaninthemidwest Image credit: Ivonne |
Chicken
Salad
“I tend to
cut my "chunks" rather large because I have picky eaters who like to
pick certain ingredients out of their food, you can cut your ingredients
smaller and make the salad pastier.” Ivonne
Ingredients:
1/2 a roast
chicken
3 medium red
potatoes
1 apple
1 cup of
sliced olives
3 heaping
tablespoons of mayonnaise
Salt and
pepper to taste
Pimentos and
petit pois for garnish
Instructions:
So I had
about 1/2 the roast chicken leftover from last night.
Pulled the
meat off the bones and cut it into small chunks.
Peeled the
potatoes and cut them into large rounds and boiled them. (I didn't want to cut
them into small cubes yet because I forget and walk away, and come back to find
mush, so I cube them later.)
While your
potatoes are boiling, peel your apple (I used a green granny smith because I
like
the tartness of it, my grandmother would use the red delicious) and cut it
into little chunks.
Slice your
olives.
Drain and
rinse your softened potatoes in cold water then cut them into cubes.
Place all
your ingredients in a bowl and mix in the mayonnaise.
Garnish with
pimentos and petit pois.
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