Chunky Chicken Salad

It's just me at home this week.  So girl food abounds.  First on my list?  Chunky Chicken Salad.  See, Spencer detests mayonnaise.  I'm not a huge fan either, except in chicken salad.  This one is simple, fresh, and will give me dinner for a few days!

Chunky Chicken Salad

Serves 4

Ingredients

• 2 boneless skinless chicken breasts, baked or grilled { or 1/2 leftover rotisserie chicken! }


• 3/4 cup diced celery


• 3/4 cup finely diced sweet onion


• 1/4 cup mayonnaise { If you can find it, I swear by Duke's! }


• 1/4 teaspoon garlic salt


• Freshly ground black pepper to taste


• Chopped fresh parsley { optional }

Equipment

• Mixing bowl


• Spatula

Instructions

• Start by prepping chicken.


• Use leftover rotisserie chicken, or, if you're making it specifically for this dish, you can marinate two chicken breasts in Italian salad dressing overnight and bake at 400* for 25 minutes { or until well done }.


• Shred chicken into chunks using two forks.

• Then, dice celery and onion.

• Toss it all together in a big bowl.  { See? Told you this was simple. }

• Add mayo, garlic salt, pepper and parsley. Mix well.

• Now taste it.  Need more garlic salt?  Pepper?  Add away and mix some more.  Heck, toss in some grated parmesan cheese if you're feeling adventurous.


• Then spread it on a cracker, make a sandwich, or just eat it out of the bowl.

Yum.  And it'll all be gone before Spencer gets home. : )