Tangy Chicken Salad For Sandwiches
A little vinegar goes a long way in this chicken salad.
Hello everyone and welcome to this edition of Andre Taylor’s Tasty Tidbits! Today I’m going to share my recipe for chicken salad.
Picnic season is here and chicken salad always makes a great entrée for a small outing in the park or a family get together at the house. It’s easy to make but the reward is always great. For this recipe, here is what you will need:
- 5 large boneless chicken breast
- 6 tablespoons of Miracle Whip
- 1 cup of diced celery
- ½ cup of diced onion
- 1 tablespoon of garlic powder
- 1 tablespoon of season salt
- 1 teaspoon of black pepper
- 2 tablespoons of apple vinegar
Now that you have the ingredients, here’s how to make the chicken salad.
Pour seven cups of water into a large pot on the stovetop and turn the flame up to a high setting. Once the water begins to boil, turn the flame to a medium setting and put the chicken into the pot and let it cook for 25-30 minutes.
Once the chicken is done, remove it from the water and place it into a large bowl and put it into the refrigerator for 20 minutes to let it cool.
While the chicken is cooling, dice your celery and onion.
On a separate cutting board or after you have cleaned the cutting board and knife you used for the onion and celery, dice the cooled chicken breasts.
Put the diced chicken into a large bowl along with the celery, onions, garlic powder, season salt and black pepper. You can then add the Miracle Whip to the bowl and mix everything. Once you have mixed everything together, add the vinegar and mix again.
Place the chicken salad into the refrigerator and let it cool for at least 45 minutes then serve it up as a sandwich or on some crackers or anything else you want to use.
If you try this recipe, take a picture and email me at firstname.lastname@example.org and let me know how it turned out. If you have another recipe you want to share with me, send that along.
Until then, keep on burnin’!