Saturday, January 22, 2011

Chicken Salad Courtesy of Sherri

One of our dear OFL's, Sherri has contributed a very good recipe for a slightly different chicken salad. Sounds really good! I know there are numerous ways to make chicken salad, but it never hurts to change it up- variety keeps us on our WOE! Do read all the way through. Sherri has substituted straight Mayo with olive oil instead of the combo of regular and light mayo- you do know that light mayo has carbs in it? Also, I think when I try it, I will toss a few chopped pecans in it the way my grandmother always did.

Shredded Chicken Salad with Green Olives, Celery, and Green Onion
(Makes 6-8 small servings, recipe created by Kalyn)

2-3 cups cooked chicken breast, shredded into bite-sized pieces
(you can cook 2 chicken breasts following the instructions below)
1 cup diced celery (about 3 stalks celery)
1 cup large green olives with pimento, sliced into crosswise slices
1/2 cup thinly sliced green onions (or less if you're not that fond of green onion)
1/3 cup mayo
1/3 cup light mayo
2 tsp. green olive brine (liquid from the jar)
2 tsp. fresh or frozen lemon juice
1 tsp. Dijon mustard
1 tsp. celery seed (optional, but good)
salt and fresh ground black pepper to taste (I didn't use much salt because the olives are salty)
If you're cooking chicken breasts to make this salad, trim all fat and tendons from two chicken breasts, put them in a small pan with enough water to cover, bring to a low simmer and cook about 15 minutes, or until chicken feels firm to the touch. Let chicken cool in the water, then drain.

Use your fingers to shred enough cooked chicken breast to make 2-3 cups. (I like to cut the chicken breasts into long strips and then shred the strips apart.) Slice olives and green onions and chop celery.

Combine mayo, light mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper and use a whisk to mix together.

In a medium-sized bowl, combine chicken pieces, diced celery and sliced green onions. Stir in enough dressing to moisten all the ingredients. (You may not need all the dressing, especially if you only have 2 cups of chicken pieces.) Then gently fold in green olives, mixing just enough to distribute them among the other ingredients. Serve immediately or chill slightly.

This will keep in the fridge for a few days, although you might not have any leftovers!

I just love it. I have cut the olives (salt) down and doubled the celery, left out the olive juice, use 2/3 Cup of Best Foods mayo with olive oil, and it’s still wonderful. Also, I have added legumes to my WOE, and the

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