THE BEST CHICKEN SALAD
About 20 oz (or 2 cups) of DSF chicken (usually leftover from the night before of either smoking, grilled, or baked chicken. The chicken is easiest to pull off the carcass once it is cold.)
1 cup of cherry tomatoes, halved
½ small red onion
1 small avocado, cubed (can leave out if not an avocado fan)
½ celery stick, finely chopped
6 slices bacon
3 boiled eggs
Smoked paprika to garnish
Dressing
1/3 cup mayonnaise
1 ½ Tbsp sour cream (can also just add extra mayonnaise if you don’t have sour cream)
½ tsp Dijon mustard (can also be a spicy brown or regular yellow mustard)
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp lemon juice
¼ tsp salt
1/8 tsp black pepper
Combine all of the ingredients for the dressing and mix well. Add in the other ingredients for the salad and combine. Add smoked paprika on top for garnish. Served either on a bun, in a tortilla as a wrap, or eat it as it is.
CHICKEN SALAD WITH FRUIT
2 cups DSF chicken (usually left over from the night before of either smoking, grilled, or baked chicken. The chicken is easiest to pull off the carcass once it is cold.)
½ cup mayonnaise
½ cup chopped celery
½ cup grapes, halved
1/3 cup pecans, chopped (can leave out if a nut allergy)
¼ cup red onion, diced
2 Tbsp chopped parsley
1 tsp salt
½ tsp black pepper
Combine all of the ingredients together. Add any more of the ingredients to create the taste and consistency you desire. Served either on a bun, in a tortilla as a wrap, or eat it as it is.