This chicken salad is a great way to use up leftover chicken. None on hand? To poach: place chicken in a skillet and cover with cool water. Add some additional flavors, like carrots, lemon, or a few thyme sprigs. Bring to a boil, then reduce heat and very gently simmer for about 10-15 minutes. Remove from heat and let stand in liquid for 10 minutes.
Picnic Chicken Salad
Serves 4
4 Chicken Breasts, cooked, diced
1 Apple, diced
4 Celery Stalks, diced
1 Can Sliced Water Chestnuts, 8oz
Mayonnaise, to taste (see recipe)
1 Cup Green Cabbage, diced
Ground Pepper, to taste
2 tsp Herb Mix (see recipe)
Juice of 1 Lemon
Directions
- Mix all ingredients together and enjoy!