Cook With Me's Blog

Eat Fresh!

Delicious Chicken Salad!

Chicken Salad




2 Roasted Chicken Breast Chopped into ½ inch cubes

– The next six ingredients make my herb relish

¼ cup Finely Chopped Yellow Onion

½ cup Finely Chopped Green Bell Pepper

½ cup Finely Chopped Celery

2 Green Onions Chopped

1/8 cup Chiffonade of Fresh Flat leaf Parsley

1 TBS of Extra Virgin Olive Oil (EVOO)

1 TBS Honey (Maybe more to taste)

1 cup of Mayonnaise  (Only use a ¼ cup at a time until you have the desired ratio)

Kosher Salt and Fresh Cracked Pepper to tatse


Supplies and Equipment

Non-stick skillet

Large mixing bowl

Wooden spoon



Cutting Board



Place the non – stick skillet over medium heat and add EVOO.  When it becomes cloudy add Celery and Green Bell Pepper.  Reduce heat to medium low.  Let this sauté for 1-2 minute then add the Yellow Onion and stir.  Add a dash of Kosher Salt and Fresh Cracked Black Pepper and stir.  Add the Green Onions and then the parsley and stir. Sauté for just 1 minute and remove to a bowl and let cool in the refrigerator for 15 minutes. (If you are in a hurry, place the bowl in the freezer for 5 minutes.)

Mix all remaining ingredients in a large bowl and add the cool herb relish and stir thoroughly.

Chill for at least 30 minutes before serving.

January 17, 2014 - Posted by | Economical Cooking, Let's Talk Lunch | ,

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