My all-time favorite beach snack is Chicken Salad! Typically I buy it pre-made and throw it on a yummy roll, but I now prefer to control what goes in it. This is the most delicious recipe, so prepare it now for the long beach weekend ahead!
Ingredients:
1 lb. chicken, shredded (rotisserie or breast)
1/4 c. Olive oil mayo
2-3 Tbsp. Dijon mustard
1-2 celery stalks, thinly sliced
1/4 c. Red grapes, diced
1/4c. Red onion, diced
1/2 tsp. Dill Weed
1/4 tsp. Minced Garlic
Salt & Pepper to taste
Pinch of paprika
Splash lemon juice
…
Directions:
1. If doing chicken breast, cut into small pieces and place in medium pan. Bring to a boil for approx. 5-7 min. Remove from heat and let cool. Once cool, shred chicken. **I use a mixer to shred in seconds**
2. In a large bowl, add shredded chicken, mayo, Dijon mustard, then celery, and grapes. Add a little more mayo to get to desired creaminess. If adding a lot more mayo, be sure to add equivalent Dijon mustard.
3. Add the spices & splash of lemon juice. Mix thoroughly. Taste test and add a little more to get desired consistency & flavor.
4. I have mine paired with gluten free crackers, or tastes good on a brioche or Hawaiian roll!
