Saturday, August 1, 2009

Chicken Salad

I got this recipe from my Visiting Teacher and it is great with croussants.

6 chicken breasts without skin (6-8 chicken breasts needed) or I get a rotissore chicken from Costco
4 tablespoons sugar
2 teaspoons basil
2 teaspoons pepper
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon garlic salt
1 teaspoon tarragon
1 teaspoon celery seed
1 teaspoon seasoning salt
1/2 cup rice vinegar
1 tablespoon lemon Juice
2 teaspoons water
2/3 cup vegetable oil
2 cups celery chopped
1 cup red grapes
1/2 cup almonds toasted
1 cup mayonnaise

Steam breasts; let cool and shred.
Mix together sugar, basil, and pepper.
Add 1 tsp. of paprika, dry mustard, garlic salt, tarragon, celery seed, and seasoning salt.
Mix together the rice vinegar, lemon juice, water, and vegetable oil.
Mix all the above together and refrigerate overnight.
Before serving add 2 cups of chopped celery, 1 cup of red grapes, 1/2 cup toasted almonds, and 1 cup of mayo. Serve with rolls.

1 comment:

Eyvon said...

I made this for Nancy's wedding reception and didn't put any of the water or oil in it. I also substituted craisens for the grapes. It turned out delicious!