The other day I posted a recipe for Chicken en Papillote
that I had made for dinner. Because the chicken breasts that I used were ginormous, we didn't eat all of the chicken. If I reheated the leftover chicken, I figured that it would probably be too dry to be any good. So, I decided to use it for Chicken Salad instead. Since I used thyme to season the chicken the first time, I thought it would be good to try it in chicken salad too -- you know, keep the flavors consistent and all. Many chicken salad recipes call for celery and red onion -- I think those would both be good additions but unfortunately I didn't have any on hand. I served it as a sandwich on toasted homemade bread with tomato and lettuce. Boy, was it tasty! Without further ado, the recipe...
Janel's Chicken Salad
Makes enough for two sandwiches
1 1/2 cups leftover cooked chicken breast, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon salt
ground black pepper, to taste
1) In a bowl, combine the mayo, mustard, lemon juice and spices.
2) Add the chopped chicken and mix well to evenly coat.
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