Sunday, September 09, 2007

Football Food Blogging

What we will be munching during the season opener. This recipe is derived from a Jalapeno version in Cook’s Country magazine, but toned down a bit. LT and Philip Rivers will be shredding the Bears' defense.

In a side note, I’m okay with my friends at the left coaster making cheerful remarks about the Raiders, and out of respect for them I will make no disparaging comments until that team meets the Chargers. Wait, no, they’re nice folks. But… No. When it’s Raiders vs. Chargers the gloves come off, okay? (But, the Raiders. Really?)

Green Chile Chicken Salad

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.

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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