I used to always make this chicken salad before we'd take a road trip. I'd put it in a container and bring along some Wheat Thins and eat a salad-topped cracker every 300 yards.
Road Trip Chicken Salad
2 cups cooked, shredded chicken
1 cup mayonaise
1 cup sour cream or plain yogurt
1 tablespoon lemon pepper
2 teaspoons salt
2 tablespoons dill (use less if using fresh dill)
1 cup red grapes, halved
1 medium apple, cored and diced
1/2 cup dried cranberries
1 stalk celery, diced
3/4 cup cashews, chopped
1 cup mayonaise
1 cup sour cream or plain yogurt
1 tablespoon lemon pepper
2 teaspoons salt
2 tablespoons dill (use less if using fresh dill)
1 cup red grapes, halved
1 medium apple, cored and diced
1/2 cup dried cranberries
1 stalk celery, diced
3/4 cup cashews, chopped
Directions
Prepare all ingredients and then combine them together in a mixing bowl with a large spoon. Chill for about an hour before serving to set flavors. Serve on fresh croissants or simple crackers. Keeps in refrigerator 2-3 days.
Prepare all ingredients and then combine them together in a mixing bowl with a large spoon. Chill for about an hour before serving to set flavors. Serve on fresh croissants or simple crackers. Keeps in refrigerator 2-3 days.
No comments:
Post a Comment