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
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. 😉
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!
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 🙂