prehiSPAnic cocoon Chicken N Celery Salad
2 pieces chicken breasts, boneless, diced
1 chicken bouillon
1/4 onion, chopped
2 tbsp parsley chopped or some fresh parsley leaves
2 celery stalks, finely chopped
3 tbsp Lite Mayonnaise
Directions:
In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water. Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Reserve chicken broth.
Place chicken, onions, celery into a bowl and add mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more. Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.
1 chicken bouillon
1/4 onion, chopped
2 tbsp parsley chopped or some fresh parsley leaves
2 celery stalks, finely chopped
3 tbsp Lite Mayonnaise
Directions:
In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water. Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Reserve chicken broth.
Place chicken, onions, celery into a bowl and add mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more. Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.
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