Country Living Series

Monday, July 14, 2014

Chicken-broccoli salad

With hot weather upon us, the last thing I feel like doing is cooking a hot meal (or even eating one).


In addition, we've been working long, hot hours (particularly poor Don) on a massive production run of almost 300 pieces. I don't have the energy to get creative in the kitchen.


A couple of years ago, I picked up a small portion of some chicken-broccoli salad from a grocery-store deli that was phenomenally delicious. I only picked up a small portion because it was also phenomenally expensive. So why not try making it myself?

I looked online and found a suitable recipe here, then made a few modifications to taste.

I started with shredded chicken breast from meat I canned up awhile ago.


Then I pulled out some walnuts, an onion, and a head of broccoli.


I chopped the onion fine in a chopper...


...then added it to the chicken, along with chopped broccoli.


I also whizzed the walnuts in the chopper.


I added 1/4 cup apple cider vinegar.


Some people like a lot of mayo in their food, but I don't. I added just enough to moisten the salad.


It was overflowing the other mixing bowl so I transferred the salad to a larger bowl and added salt and pepper to taste. The result was a delicious and filling meal with lots of leftovers for future meals.


The nice thing about this recipe is it can be tweaked according to everyone's personal tastes. Next time, for example, I'll add more chopped walnuts and broccoli. Other versions of this recipe called for raisins or bacon crumbles or dried cranberries... basically anything that sounds good.


An excellent cold dish for hot days.

2 comments:

  1. Looks like a perfect hot weather meal. Does it taste as good on the second day?

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  2. Yum!

    One of the things I like to do is combine a chicken salad like this with my potato salad recipe. It's a hearty, cooling and filling meal that tastes even better the next day. Works great with leftover pot roast, too.

    A. McSp

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