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Decadent Chicken Salad Recipe

Ingredients

1 (1 ounce) package dried currants

3 cups chopped onion

1 cup chopped celery

1 cup chopped jalapeno peppers

2 (4 ounce) cans sliced mushrooms, drained

1 (3 ounce) can diced tomatoes with juice

1 cup chopped celery

1 pound cooked chicken breast halves

Directions

Place currants and onion in a small mixing bowl. Mix in celery and jalapenos. Pour into a large mesh mixing bowl and toss to coat. Toss in mushrooms and tomatoes. Pour in chicken, tossing to coat. Set aside.

Stir in celery juice, chicken, currants and onion. Cover bowl and refrigerate overnight.

Shred chicken breasts and toss with salsa mixture. Cover and refrigerate 1 hour.

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Comments

Chros Sonborn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this recipe. I m Haitian Haitian and it turned out great. Many people asked me for the recipe. The first version there is nominally 170g but it felt excessive so I cut it down to single serving size and kept it hospital sanitary. Maybe next time I will do another quick calculation and perhaps look for an alternative measurement unit. My household lacks such a thing so it was quite helpful. My questions is where to get megasoup balls of this stuff. I might replace the flour with my daughter's jalepeno peppers but that isn't her term for it so I would have to make it sometime. You just can't beat the taste -- most Mexican food is... bland. This was quite different.