chicken salad
I know the ranch dip is an unusual twist, but it really adds a depth to the flavor you can't quite put your finger on. So good. If you don't like curry, it's still a wonderful salad without it. I promise you won't be able to stop eating this stuff.
Blue Ribbon Recipe
This chicken salad is so fresh, light and delicious. I used Craisins which added a burst of tartness. I really enjoyed the distinct tastes from the lemon juice and curry. You’d never know ranch dressing was in here unless someone told you. The dressing adds flavor that you just can’t put your finger on. For me, the fresh cilantro was key. It added to the overall freshness of the chicken salad. Delicious as a sandwich for lunch or serve with tomato wedges and crackers for a lovely luncheon addition.
Ingredients For chicken salad
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3chicken breast halves, skinless and boneless
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4 Tbspmayonnaise
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2 TbspLays Ranch Dip (jar)
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2 Tbsplemon juice
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1/4 cpecans, in pieces
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1/8 cCraisins or grapes
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3scallions, chopped
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1celery rib, chopped
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2 Tbspcurry
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cilantro, fresh (to taste)
How To Make chicken salad
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1Boil chicken until cooked through and cool. -
2Shred the chicken.
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3Mix all ingredients together and chill.
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4I think it looks pretty on a bed of lettuce. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
