Mesa Pork Loins
April 7, 2014
Sonoran Hot Dog
April 7, 2014
An easy way to make a simple recipe a little more elegant by adding unique ingredients into them. You can buy canned chicken for this but I recommend that you use the leftovers from a roasted or roisterer chicken instead.
2 cups diced cooked chicken
¾ cup mayonnaise
1 rib celery, diced
1 Tablespoon fresh dill
salt and pepper to taste
1 green onion, thinly sliced
¼ cup heart of palm, sliced into disks
Belgian endive leaves
seedless green grapes, sliced in half
pecan pieces
1
Combine the diced chicken with mayonnaise, salt, pepper, dill, and celery. Gently fold in the onions and heart of palm until mixed thoroughly. Place in fridge for one to two hours to let the flavors develop or until ready to serve.
2
Place endive leaves on a plate and top with chicken salad mixture. Sprinkle the sliced grapes and pecans on top and serve.
3
Also makes a great substitute for tuna salad sandwiches, hot or cold.
CategoryChicken, Entree, SaladCuisineAmerican, North American
Ingredients
2 cups diced cooked chicken
¾ cup mayonnaise
1 rib celery, diced
1 Tablespoon fresh dill
salt and pepper to taste
1 green onion, thinly sliced
¼ cup heart of palm, sliced into disks
Belgian endive leaves
seedless green grapes, sliced in half
pecan pieces