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8/17/2006

Mexican-Mint Chicken Salad

Herbs used:

6 leaves cut up, fresh Mexican mint marigold (or substitute 2 teaspoons freshly-chopped French tarragon)
4 leaves (about 2 teaspoons chopped) Garlic chives
1 bunch Chives, or about 4 tablespoons, chopped
1/2 teaspoon fresh thyme, stem removed and discarded

Chicken Salad Recipe:

4 large fresh or frozen chicken breasts
2 cups diced fresh jimaca if available, or 1 sm. can diced water chestnuts
2 cups canned pineapple chunks
1 tart apple (such as Granny Smith)
6 leaves Mexican Mint Marigold, chopped
4 leaves Garlic Chives, chopped or snipped
4 tablespoons Chives or 3-4 whole green onions, green and white both, chopped
2 cups Hellman’s real mayonnaise
Salt to taste

Simmer the chicken breasts until tender. Cool and dice.

Add remaining ingredients and mix gently.

Refrigerate a few hours before serving.

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