Wednesday, May 13, 2009

Chix Salad

One of our most favorite things to grill in the summer is Greek Chicken. I tasty blend of lemon juice, olive oil, oregano, garlic, salt, and pepper get mixed into a marinade for all types of chicken pieces.

While this in its self is an amazing dish, even better are the leftovers which get turned into the most amazing Chicken Salad you will ever whip up!

I will even write down the secret to this recipe…. Consistent sized pieces. The trick is to cut up the chicken, celery, and onions into very small sized bits. It blends together so much nicer and almost melts in your mouth. We also tend to eat ours a bit dry, ie not lathered in mayo. The longer it sits, the better it gets. Generally that’s not more than a day in our house though….

Chicken Salad
-Makes 4-6 servings-

2 cooked chicken breasts
3 stalks celery, washed
1/2 small onion
2 cloves garlic
3/4 cup mayo
1 tbsp mustard, Dijon
1/2 tsp hot sauce
1 tsp lemon juice
1/4 cup Almonds, sliced and crushed
Salt/pepper to taste

Chop up the chicken and celery into equal small sized pieces and place in a large mixing bowl. Dice the onion and garlic up, add to chicken mixture. Add remaining ingredients, mixing well to taste. Store in refrigerator overnight for a blended flavor. Serve on salad or for sandwiches.

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