Keyword
school lunch boxes, lunch box, work lunch,
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4
AuthorSandra | Sandra's Easy Cooking
Ingredients
2cupschopped rotisserie chickenor leftover that you baked/grilled, skin removed
1/2cupcelerydiced
1/3cupcarrot. diced
1/3cupred onionchopped
3baby Kosher Picklesdiced
1/3cupOlive Oil Mayomore if needed
1Tbsp.yellow mustard
1garlic clove
Pinchof Red Chili Powder
1/4tsp.Freshly ground pepper
Instructions
First, boil the water and drop celery and carrots into blanch them-it takes less than a minute. Veggies will be still raw. This will make them really clean, and perfect for the salad, but it is optional.
Roughly slice chicken (chicken is cooked) into smaller pieces, diced celery, carrots, red onion, crush and mince garlic and mix all together.
Add mayonnaise, mustard, garlic, red hot chili flakes and ground black pepper in a bowl. Mix until combined; then combine it with the chicken mixture.
At this point, you can put it in a food processor and then spread it on the bread, but you can just keep it crunchy.
Serve it cold!
Recipe Notes
Place it in the container or a jar and keep it in the fridge for up to 5 days(with lid air-tight). As a suggestion, you can add walnuts or dry cranberries or use tuna or cooked turkey instead of the chicken. Options are endless. I know that most of the kids like it smooth rather than chunky salads, so I would suggest using a food processor.