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Tuesday, April 30, 2019

Make This Chicken Salad Different Each Time

Janet Groene’s
Open Sesame Chicken Salad
     

    This salad recipe is so versatile, it’s the Open Sesame to a treasure chest of serving ideas. Put it in mini phyllo shells for an appetizer, in mini rolls to make sliders for tailgating, on beds of lettuce for a luncheon main dish and in buns for everyday sandwiches.
    This recipe is ultra-variable from the get-go because it can be made with diced deli roast chicken sandwich meat, shredded meat from a rotisserie chicken, canned chunk chicken or leftover homemade chicken. Double it or halve it. Make it ahead and keep it cold up to two days.


4 cups finely diced or shredded cooked chicken
2 cups shredded carrots
1/4 cup toasted sesame seeds
1 teaspoon dried dillweed
Dressing:
1  cup mayonnaise
Juice of ½ lemon
1 teaspoon curry powder
2 scallions, finely chopped


    Lightly toss chicken, carrots, sesame seeds and dillweed in a bowl. In a small bowl whisk mayonnaise with lemon juice and curry powder. Fold in scallions. Fold dressing into chicken. Makes about 6 cups.
    Variation: Omit scallions and dillweed. Substitute lemon or pineapple yogurt for the mayo and fold in very well-drained crushed pineapple. 



See more of Janet Groene's shortcut recipes at https://campandrvcook.blogspot.com

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