Ok, I wasn’t too sure what else to call it seeing that I did make it the night before I had to take it to a get together. And let’s face it, things made a day ahead tend to taste better! The flavors mellow and blend which helps in reducing an intense flavor. In this case, my chicken salad, it allows the seasoning mix bits to soften and be less “crunchy”. I guess I shouldn’t use the word “salad” but perhaps spread, pate fits as well! Whatever you want to call this, it’s great on potato rolls, in lettuce wraps,
right out of the bowl with a spoon, with your favorite crackers or on a wrap with lettuce.
(You can cut this recipe in half or just make enough for two people. But my recipe is enough for a crowd and great for little finger sandwiches too!)
Chicken Salad (Spread)
6 large chicken breasts, boneless, skinless
1 packet Knorr Vegetable dip seasoning
1 packet Good Seasons Italian Seasoning
2 cups your favorite mayonnaise
1 cup sour cream
Salt and Black Pepper to taste
Boil the chicken breasts until half the water is boiled out. Remove and place in a food processor. I was able to get about three breasts in my food processor. Process down until mostly smooth and pour into a large mixing bowl. Repeat until all the chicken has been processed down, stir in mayonnaise and sour cream along with vegetable and Italian seasonings. Add more mayonnaise if mixture is too dry. Cover and leave in the fridge overnight. Serve as desired the next day and enjoy!
I don’t have have to tell you that this is a fairly low carb meal, it’s great wrapped up in romaine leaves with slices of fresh cucumber. This is great to have when you want to meal prep for lunch and dinner. Just be sure to eat it up within a few days.
Don’t forget to spread awareness around this week. Love to all my Cysters around the world!