Hey, y'all. My friend Lisa, and her sister Lana, co-host this cool blog carnival called "Tempt My Tummy Tuesday." A lot of peeps post recipes, tips, product reviews, ask questions....it's a lot of fun. Click on the widget up above and it'll shoot ya on over and the you can join us!
My entry for this is.....
We go from this....
With just a few ingredients.
Just a heads up...this picture is NOT of my chicken salad so the ingredients you see here aren't necessarily found in my chicken salad.
4 roasted chicken breasts (skin on, bone-in)
1 cup chopped celery
3/4 cup mayo (the real stuff)
2 tsp salt
1 tsp pepper
OK...first, you need to roast your chicken...yes, ROAST IT!
Leave the skin on....drizzle a bit of olive oil and sprinkle with salt and pepper. Roast for about 30-45 minutes at 350.
Remove chicken from oven to cool.
While chicken is cooling, clean and chop celery. Put into bowl.
Add 3/4 cup mayo. (no need to mix yet)
When chicken is cool enough to handle, pull the skin and remove meat from the bone. (Why the skin on? The 2 main reasons...flavor and moisture!)
Chop chicken into bite-sized pieces....not too big, but definitely not too small.
Put chicken into bowl with celery and mayo. Toss to coat.
Add salt, pepper and a bit of chopped FRESH tarragon. This adds a wonderful flavor to the salad.
Toss all this together.
Serve on a whole grain bread with some greens....YUM!!!!