Chicken salad is such a versatile food. You can use it as a sandwich filling, to stuff peppers or tomatoes or even pita pockets and it works well just on its own, scooped onto a bed of lettuce, as well.
My husband is a huge fan of chicken salad, but I’d only made it once in our 7.5 years together, so last week I decided it was high time I made it again. Well, it barely lasted long enough to get a photo! Even I have to admit it was pretty tasty chicken! It is absolutely ideal to take on a picnic with you, since the salad can be stored easily and then simply spooned onto bread for some delicious, on the spot sandwiches.
The secret to this salad is in how you cook the chicken. This method gives it a more varied flavor which translates into better salad.
Herbed Chicken Salad
Makes 2 cups
1 lb chicken breasts with bone
1 Tblsp. dried oregano
5 garlic cloves, peeled and smashed
1 onion, chopped
1/2 c. parsley, chopped
2 bay leaves
1 Tblsp. salt
1/2 red pepper, minced
1/4 onion, minced
1/2 carrot, minced
1 Tblsp. parsley, minced
2 Tblsp. mayonnaise
In a pot, with enough water to cover, bring the chicken ingredients to a boil. Reduce heat and allow to simmer for 15-20 min. Check the breast, it should be white throughout . . . if not, cook a little longer.
Drain and let cool.
When the chicken is cool, pull it apart with your fingers to create many small pieces, like this:
Stir in remaining ingredients and serve as you wish, on salad, stuffing for a pepper or as a sandwich, our favorite way to do things.
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