Simple Chicken Salad

This week’s recipe is a simple one; but while it is simple to make the flavors are complex. Most people think of chicken salad as a quick lunch with chicken from a can, and it can be, but this chicken salad is great for lunch or dinner.

Let me know what you think!

What You’ll Need…

3 Medium Chicken Breasts (Or 2 small cans of chicken.)

1 Green Onion (Chopped)

1 Celery Rib (Chopped)

¼ - ½ Cup Raisins

2 Tablespoons Mayonnaise

1 ½ - 2 Tablespoons Mustard (I prefer honey Dijon.)

Sriracha Sauce (To taste)

1 Teaspoon Garlic Powder

1 Teaspoon Chili Powder

½ Teaspoon Paprika

1 Teaspoon Herbes de Provence

Start out by cooking your chicken; you can do this on the stovetop or in the oven. Once the chicken is cooked allow it to cool slightly so that you can work with it. While the chicken is cooling wash and chop your vegetables.

Once the chicken is slightly cooled cut it into small bite sized pieces and combine it with all of the remaining ingredients.

Once the salad is combined allow it to chill covered in the refrigerator for 15 minutes to an hour. You can eat it while it is still warm, but I prefer it to be chilled.

Serve with crackers, bread, or tortillas. I also find that a pickle goes well with the salad on a sandwich or in a wrap.

Store any leftovers in an airtight container in the refrigerator.

Enjoy!