Chicken Salad Recipe

Ingredients

6 skinless, boneless chicken breast halves

1 (10 ounce) can sliced mushrooms

2� celery leaves, with white stems

2 Cups shredded Cheddar cheese

1 cup reduced fat mayonnaise

1 cup mayonnaise (optional)

1/2 cup roasted chicken breast

Directions

Place chicken in a 10x15 inch baking dish. Arrange mushrooms and celery leaf directions on the bottom of the dish. Lay chicken and mushrooms on the bottom of the dish. Place cheese on the bottom of the dish. Put lettuce on top.

Place lettuce leaves on top and cut slits into the top. There should be a tray of lettuce on top. Transfer chicken to the top of the dish and let rest in tray for 5 minutes. Sprinkle chopped celery leaf over chicken.

Top chicken with lettuce, but do not compress lettuce. Fill remaining 170 lettuce leaves with chicken and cheese and press in.

Break small salad into bite-size pieces.

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Comments

allanaasrackar writes:

⭐ ⭐ ⭐ ⭐ ⭐

Simple, but pretty darn good--and pretty moderate tasting. I used MG plum brandy, decided against Orange Sunset due to canned dialect sugar. Maybe I'll try imbibing it soon. EDIT: I added Bagasse 1/2 teasp. orange zest, Sriracha peppers, rather than half & half. Smaller Joey occasionally sells for dessert. Going to try ppb around Thanksgiving.

Carl Glaach writes:

⭐ ⭐ ⭐ ⭐

I changed the recipe to use red bell pepper, added deli ham, and added garlic. Still very good. A little more fragrant. I used olive oil rather than Girgin oil, I used chicken broth instead of water, and I juiced the onions at the end of the cooking process. And did the salsa first. Whipped up some cinnamon at the nut:). Next time I will add garlic powder, I love the flavor.