I hope you are experiencing some nice weather like we are here in the Mile-High city. Scratch that. It's snow/raining & gloomy. Perfect day for a cup of tea & a new recipe! Gotta love days like this. Whip out that rainy day playlist!
This is a quick, delicious & healthy chicken salad my sister and I came up with. It's light, fresh, and reminiscent of spring. It can be used as an appetizer (top on crackers), as a main course (as a sandwich), or even as a thick dip.
1 can of Member's Mark canned chunk chicken breast (you could also use shredded chicken out of the crock pot)
1.5 tbsp. balsamic vinegar
1 1/2 tsp. olive oil (optional)
1/2 tsp. salt (not pictured)
1/2 tsp. cracked black pepper (not pictured)
1 tbsp. chopped basil (use fresh basil, not dried)
1 roma tomato, diced (more depending on your taste)
Mozzarella cheese sticks, diced (optional)
Here's how to do it: 1. Drain chicken if you're using the canned stuff. 2. Place in a large bowl. Add all ingredients & stir.
Ingredients all mixed together.
3. This is where you can get creative. For an appetizer, top mixture on crunchy bread, crackers, or pita chips. Top with a little slice of mozzarella, and you're good to go. If you're using this as an appetizer, let each person construct their own because the dip can make the crackers soggy. For a sandwich, toast bread under the broiler until golden, add chicken mixture, top with more mozzarella or parmesan & broil again until cheese is melted and brown. Enjoy!
Topped with freshly grated Parmesan.
Broiled to perfection & ready to be devoured!
I made an open-faced sandwich out of mine. DE-licious & very easy.