Monday, July 2, 2012

Summer on a plate

Chicken salad is one of the most versatile dishes to make.  Make it sweet by adding grapes or pineapple, make it savory by adding basil and oregano.  The flavor profiles are endless! 

Here is how we enjoyed our Chicken Salad today:

Summer on a Plate Chicken Salad

3 cups cooked chopped chicken
2 cups cooked black beans
1/2 cup mayonnaise
1 T. fresh lemon juice
1 T. minced fresh onion
1/8 tsp. granulated garlic
1/4 fresh garlic clove
1/4 tsp. salt
Pint of cherry tomatoes
Avacadoes, halved and peeled

In a large bowl combine chicken and beans.  In a small bowl stir together mayonnaise, lemon juice, garlic, and salt.  Pour over chicken and beans; stir in torn cilantro leaves to taste.  Serve in avacado half with tomatoes.

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