I decided to save some time in the morning and make my lunch tonight. I haven't made chicken salad in forever and for some reason it has been on my mind for the last two weeks! Needless to say, I was excited to finally get around to making it and will be even more excited around lunch time tomorrow. I got this recipe a few years ago from my good friend, Susannah. It was so different and I fell in love with it immediately. I love chicken salad and I always like to look for unique ways to make it so if you have a recipe send it my way. This is one of my favorites. The white pepper is such a nice surprise! I eyeballed the measurements so just taste as you go.
Chicken Salad:
2 cups of diced cooked chicken (I use white)
1/2 cup of fat free mayonnaise
1 medium red onion
1/2 cup sliced almonds
white pepper to taste
a few dashes of hot sauce
Stuffing the Tomato:
Slice the tomato to remove top. Cut and spoon out inside of the tomato until clean.
*The original recipe calls for celery as most traditional chicken salad recipes do. I don't like celery so I left it out.
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