Monday, May 3, 2010

Lunch! Chicken Poppy Seed Salad

Chicken Poppy Seed Salad
(adapted from "Home Cooking with Trisha Yearwood" Cookbook)

1 lb boneless, skinless chicken breasts, cooked and diced
2 celery stalks, chopped
2 C seedless grapes, cut in half
1 C slivered almonds, or chopped pecans
1 C mayonnaise
1/4 t salt
1/4 t pepper
1 T poppy seeds
1 T dill
Mix in a large bowl until fully combined, Store in the refrigerator.
Serve with warm croissants, toasted homemade bread or popovers and ice tea. ENJOY!

Tip: Save the broth you cooked the chicken in to use when making gravy, rice, or freeze for
Tip: To cook the chicken (for this and other recipes that call for cooked chicken), put about 3 boneless, skinless breasts, about 1-1/2 lb, in a shallow skillet, add water to just cover, about 2 C, add salt, some chopped celery tops, if you have them. Cover and simmer about 30 minutes, or until cooked through. You can also use leftover meat from a roast chicken.

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