1/2 lb (250 g) boneless, skinless chicken breast harvested from fried chicken (or rotisserie chicken), small diceIn a small bowl, mix the chicken with the vegetables. Then drizzle on oil and lemon juice, add the herbs, and mix. Mix the mayonaise in gently, add salt and pepper, and additional lemon juice to taste. Makes about a pint. Variation: Substitute roast turkey breast for the chicken.
1/2 c celery, small dice
1/4 c green onions, finely crosscut
1 T vegetable oil
3 T lemon juice
2 T fresh parsley, minced (or 1 T dry)
1 t dry tarragon, rubbed
1/3 c mayonaise
salt and pepper to taste
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Monday, November 25, 2013
Fried Chicken Salad
Prepared November 25, 2013. The dish uses leftover fried chicken breast meat.
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