The Chargers open their regular season tomorrow, an event that ranks right up there on the excitement meter with the Super Bowl. Along with some guacamole and chips, that calls for:
Green Chile Chicken Salad
This recipe is derived from a Jalapeno version in Cook’s Country magazine, but toned down to more civilized green chiles.
2/3 cup mayonnaise
1 tbsp lime juice
3 cups cooked chicken, finely shredded
3 stalks celery, chopped very fine
1 small red onion, chopped very fine
7 oz can diced green chiles, rinsed and drained
Mix mayonnaise, lime juice and chiles in a small bowl until combined. Set aside.
Toss the chicken, celery and onion in a large bowl until well mixed. Add mayonnaise mixture and mix until evenly coated. Season with salt and pepper to taste. It can be served at once, but it better if you make it ahead and refrigerate it overnight. Serve with your favorite crackers or chips.
A note on the chicken: be sure it is shredded, not chopped. I don’t know why it makes any difference, but it definitely does.
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