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Tangy Chicken Salad
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 ]


 

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.



Preparation Time: 3 minutes Serves: 1-4 people
Recipe Origin: United States
Submitted by:
Alexandra Demetro
New York
United States
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