Sub chicken if you must…
I have this sneaking suspicion that most people who read my blog may not actually “go all out” like I do. In fact, I think I fair amount of you readers actually eat meat. Correct me if I’m wrong. Please.
Here’s the thing: I debated posting this recipe for chicken salad. Well, really, Chik’N'Salad, because I’ve yet to blog a meat-filled-recipe. And if there’s one thing I hate when I’m looking at potential meals, it is recipes that include the line:
start with 1 recipe of chik’n patties
Ugh. As if the recipe itself isn’t hard enough, I have to begin with a total new recipe just to get to the starting point. Pass. TYVM.
BUT the chik’n salad was nice. So I decided to share. Just your regular, old, handy-dandy salad. Nothing exotic. No mandarin oranges. No rehydrated cranberries. Just a little vital wheat gluten and off you go. You know, normal pantry supplies. (This is sarcasm, people. Everyone is constantly asking me where I get the vital wheal gluten. Really. Wal-mart, by the way, carries it. But I know you don’t shop there due to moral reasons, so you can pick it up at your haughty-taughty supermarket.)
So, sub the chik’n patties with 2 cups of cubed chicken, and you, too, can enjoy this salad recipe.
Chik’n'Salad (Adapted from the Goodhouskeeping Illustrated Cookbook)
1/3 cup light Miracle Whip
1 T cider vinegar
2 chikn patties, cubed
1/2 c sliced celery
1/2 c minced green pepper
1 T grated onion
Mix miracle whip with vinegar and salt. Combine remaining ingredients and garnish with nuts. Serve over lettuce or in a sandwich.