The Sandwich-Hater’s Lunch: Herbed Chicken Salad

One evening during last week’s heat wave (yes, I’m calling 90 degrees in early April a “heat wave,”) I wandered through the grocery store looking for dinner inspiration.  All I could think was, “I refuse to eat anything hot.”  Truly, cereal sounded better to me than anything else, but I had a feeling Andrew would not be to thrilled to eat cereal for dinner. 🙂

Chicken salad popped into my head and immediately seemed like the best idea for a cold dinner entree.  Originally I planned to title this post, “It’s-90-Degrees-And-I-Refuse-to-Eat-Anything-Hot Chicken Salad,” but 1. I’m writing it so far after the hot weather that it’s not as fitting, and 2. the leftovers made for an excellent sandwich-hater’s lunch.

Here’s the recipe:

Herbed Chicken Salad

2 large chicken breasts, cooked and shredded*

1/2 cucumber, chopped

Rosemary, fresh**

Sage, fresh**

Thyme, fresh**

1/4 c mayonnaise

Squirt*** of mustard

Salt & pepper to taste

*I boiled the chicken breasts, but you can saute, bake, use leftovers, or even canned chicken.

**In the produce section at my grocery store (Kroger) I found a “poultry blend” of fresh herbs–one small plastic container had rosemary, sage, and thyme, and it was more than enough!

***Yes, a “squirt” is an official measurement.  😉

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Put everything in a bowl and mix well.  It’s not a bad idea to start conservatively with everything but the chicken–you can always add more to suit your taste, but you cannot take out mayonnaise once it’s in!

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We ate ours with mixed green salads, and I had Triscuits with mine as well.  It ended up being an excellent dinner on a hot night… and a solid lunch the next day for someone who hates sandwiches 🙂

Enjoy!

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3 thoughts on “The Sandwich-Hater’s Lunch: Herbed Chicken Salad

  1. I love chicken salad! My favorite is to put cut up apples and raisins in with a dash of Parmesan cheese. Serve in pita bread with fresh alfalfa sprouts! Yummm!

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