Supreme Chicken Salad

 

Hello fellow foodies!  Today's recipe is one of my most requested recipes especially during the summer months.  I was determined to create a chicken salad recipe with a certain flavor. I wanted it to be fresh, light and unique...and I did just that!  My friends and I love to eat this with everything from melba toast to hearty whole grain bread...or it is just great at the tip of a big spoon!

EAT GOOD FOOD, LIVE A GOOD LIFE!
- Poetic Cook

 

Ingredients

• 2 medium sized thin sliced chicken breasts
• 3 healthy tablespoons of light mayo
• 3 teaspoons of deli mustard with horseradish
• ½ cup cucumbers (finely diced)
• ½ cup tomatoes (finely diced)
• ½ cup red onions (finely diced)
• ½ cup green peppers (finely diced)
• ½ cup roasted red peppers (finely diced)
• ¼ cup celery (finely diced)
• 1 tablespoon lemon juice
• 2 tablespoons Goya Adobo (w/o Pepper)
• 1 teaspoon salt (for mixture)
• ½ teaspoon black pepper (for mixture)
• Salt
• Black pepper

Directions

1. Sprinkle chicken breasts with a generous amount of salt and black pepper on both sides (in the end should be mostly salt with a light sprinkling of black pepper). Bake at 350 degrees on a non stick baking sheet for 30 minutes. Turn chicken breasts over half way through cooking time. Do not let chicken dry out.
2. Cut chicken into cubes for cooling. Once the chicken is cooled, pull the chicken apart with your fingers until your desired chunkiness. Then add all diced vegetables, mayo, mustard, and lemon juice. Mix well until everything is coated. Add salt, pepper and Adobo. Stir well. Add optional salt and pepper to taste.

Voila! Enjoy!