The other day I had a hankering for chicken salad. I have no idea where it came from and the funny thing about it, I have only had chicken salad once in my life. But, I had to have it. I was too lazy to even look up a recipe so I just adapted my Chicken with Dried Cherries Pasta Salad recipe to a chicken salad recipe.
The results, my friends, amazing. I would eat this stuff slathered on an old boot. But, I think it does taste best on soft whole wheat bread with two layers of Romaine lettuce. It would also be great on crackers as a little snack or lazy dinner. Let's get it going...
Add a tablespoon of powdered sugar
Poppyseed Chicken Salad
(Makes enough for 4 sandwiches with a good amount in each)
1 cup Mayo, light is okay
1 tablespoon powdered sugar
3/4 tablespoon (just estimate) poppy seeds
1 teaspoon salt
10 cracks or so black pepper
Splash (1-2 teaspoons or so) white vinegar, I used white Balsamic
1/2 teaspoon dried mustard
2 rotisserie chicken breasts, shredded
2-3 green onions, finely chopped
2 ribs/stalks of celery, cut pretty finely
1/2 cup dried cranberries
1/2 cup sliced almonds
Romaine, for sandwich
Whole wheat bread, for sandwich
In a small bowl, combine the mayo, powdered sugar, poppy seeds, salt, black pepper, white vinegar and dried mustard. Give it a good stir to combine and taste for seasonings. Add additional salt and pepper to your taste.
Add the chicken, onions, celery, cranberries and almonds into a large bowl. Add the dressing, a little at a time, until you reach your desired amount.
To construct the sandwich, place a piece of bread, then a layer or Romaine lettuce, then slather on the chicken salad, top with more Romaine and the other slice of bread.
Recipe by: Mrs. Schwartz