Wednesday, November 13, 2013

HONEY MUSTARD CHICKEN SALAD

This is a recipe from Bozeman, Montana.

1 1/2 lbs boneless, skinless cooked chicken breast, cooled
1 1/2 cups celery, chopped into 1/2-inch pieces
2 tbsp onion, minced

Dressing:
1/2 cup honey mustard
3/4 cup mayonnaise
4 tsp celery seed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt

Hand tear the chicken into bite-size pieces; put into a mixing bowl.  Add the celery and onion; toss.

To make the dressing, stir the mustard, mayonnaise, celery seed, garlic powder, pepper, and salt together until mixed well.

Fold the dressing into the chicken mixture.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.