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Tangy Chicken Salad
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A can of Tuna Fish -OR- 1 breast of Chicken
2 Tablespoons of Mayonnaise
2 Tablespoons of Ranch Dressing
1 cap of Lemon Juice
1 tablespoon of Mustard
Salt [ Season to taste ]
Pepper [ Season to taste ]
Garlic Powder [ Season to taste ]
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Have any left over chicken cutlets from last night's dinner? Here's a delicious way to put it to use. [ Canned Tuna fish can also be used! ]
First, dice up your COOKED chicken breast(s) on a separate plate, the pour into a medium-sized bowl. [ The easiest was to do this is to cut it length-wise, then do horizontal cuts.]
Add the mayonnaise and ranch dressing. Stir, then add the spices, mustard [ Generally, I'd draw zig-zags across the chicken salad ] and lemon juice. Stir again, and enjoy.
This Chicken salad also makes a great dip for crackers.
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Preparation Time: 3 minutes |
Serves: 1-4 people |
| Recipe Origin: United States |
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Submitted by: |
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Alexandra Demetro
New York
United States |
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| This recipe has been viewed 3447 times. |
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