Crunchy Chicken Salad
Crunchy Chicken Salad
makes 4 servings 2 cups leftover chicken, turkey or rabbit – finely minced 1 cup mayonnaise 3/4 teaspoon poultry seasoning 1 teaspoon onion powder 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 1/3 cup finely chopped celery (about 4 stalks) Combine all ingredients and chill. Great with flax bread or on lettuce. This recipe is the main reason why I keep poultry seasoning on hand. Just lovely! You'll want to use the darker, softer, smaller bits of poultry or rabbit to make this - good way to use them up. |
It looks so easy, I will try this recipe. Thank you
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I never thought to use poultry seasoning in chix salad. Duh. Poultry.
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You don't hear of rabbit being eaten too often around here. I perfer my rabbit ground into sausage but it works this way also.
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Nice! The poultry seasoning caught my eye too. I do like the idea of celery for crunch. I add that sometimes myself.
I often make egg salad or tuna salad with mayo and sweet curry powder. |
I get in a rut with my protein salads and forget that adding spices might not be so bad. So much of the flavor we use in such salads comes from the way "mother used to make" them. It's hard to break that.
Chix salad with curry powder, garlic and a few cashews is also tasty. |
The next time I make this I'm going to add some slivered almonds. Should taste good as well as extra crunch. Too many LC foods are rather soft - it's nice to have something crunchy.
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Thanks for the idea of using poultry seasoning, Bonnie. Somehow I haven't come up with that variation yet.
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Thanks for the idea of using poultry seasoning, Bonnie. Somehow I haven't come up with that variation yet.
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This sounds yummy. I actually have used tarragon and red pepper in mine and it's very good. I would have never thought of poultry seasoning either. I'll have to try it.
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