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Perdue Creative
Chicken Salad
A basic recipe + tips to GET CREATIVE!
2 Cups Perdue chicken, cooked and then diced
1/2 Cup Hellmann’s (or Best Foods) Real Mayonnaise
1 Teaspoon Private Selection celery seed
1 Tablespoon Private Selection parsley flakes
1 Tablespoon Private Selection roasted whole peppers, diced
(Find the jars in the condiments aisle)
2 Scallions (green onions), chopped
Salt & pepper, to taste
1 Loaf of your favorite Kroger Artisan Bread, warmed
See Chef’s Tips for other options, ingredients, and serving tips
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Boil or microwave the chicken until cooked and let it cool. (Chef’s Tips: Boiling or microwaving helps keep the chicken moist. It’s easier to cut chicken (and most meats) when they’re cool or chilled. In fact, you can cook the chicken for this recipe a day ahead, cool it, then refrigerate it.)
- When you’re ready to make the salad, cut the chicken into 1/2-inch pieces.
- Mix chicken with remaining ingredients plus any of those below that you like. The salad keeps up to 5 days if refrigerated. See serving tips below.
CHEF’S TIPS: BE CREATIVE! To add a little sweetness, add 1/4 cup Kroger raisins, or 1/2 cup seedless red or green grapes cut in half, or 1/2 cup diced fresh pineapple. To add a little crunch, add 1/2 cup toasted Kroger walnut halves or slivered almonds.For a more exotic dish, mix 1/4 teaspoon Private Selection curry powder and 1 tablespoon chutney with the mayonnaise.To serve, put a large red cabbage leaf on each plate and spoon salad into each leaf. Or use Romaine lettuce leaves or Boston red lettuce leaves and top them with scoops of salad. Serve with slices of warm bread. |
