Brooke’s Chicken Salad on Croissants

3 skinless/boneless chicken breast

1 tablespoon dill weed (she prefers to use the dried spice in her recipe)

1 – 48oz can of chicken broth

1/2 cup of mayo

1/4 cup sweet pickle cubes

salt and pepper

In large pot add chicken broth and 1/4 cup of water over high heat.

Cut the chicken breast into strips.

Add the chicken to the pot.

Boil for 25 minutes and then remove from the pot and let cool.

Shred the chicken into a bowl, which Brooke did by hand.

Add dill weed to the bowl.

Add salt and pepper.

Add pickle cubes.

Add mayonnaise.  Depending on how you like your chicken salad, you may end up adding a little more mayonnaise until the mixture gets to the right consistency.

Mix all indgredents well.

Time to assemble, cut the croissants in half and add chicken salad.

And there you have it-one of the best chicken salads I have had. Thank you Brooke for sharing your recipe and being a guest on my blog. Here is picture of the two of us before we headed to the party.

Saturday night Jen and I had date night and we ate at CHOPS – one of my favorite resturants in Atlanta. I was unable to upload the dinner from last night due to technical difficulties but it has been fixed. So, tonight I am going to make Blackened Red Snapper so back for recipe and pics!

Happy Cooking!

Arugula Salad with Chicken

1 bag of arugula

2 boneless, skinless chicken breasts (I cooked the whole package-3 chicken breasts–and will take the other chicken breast into work for lunch tomorrow)

half of a white onion sliced

1 red pepper

1/4 cup fresh lemon juice

3 tablespoons olive oil

1 table spoon of honey mustard (I grabbed the wrong mustard out of the fridge for the picture)

1 teaspoon finely grated lemon zest

handful of vine tomatoes

1/2 cup shaved parmesan (I use a vegetable peeler for this)

salt and pepper to taste

eat up a skillet with olive oil and add salt and pepper and let the chicken cook.

While the chicken is cooking I slice up the onion, tomatoes, and red pepper.

Now time to add the arugula to the bowl and start making the lemon vinaigrette dressing.

To make the lemon vinaigrette combine lemon juice, olive oil, honey mustard, and lemon zest to a bowl. Whisk until everything is combined.

Chicken should be about done now–make sure to check the internal temp–then let the chicken sit for about 10 minutes to cool.

Add to the bowl of arugula, onion, red pepper, and tomatoes.

Time to mix everything well and add the vinaigrette.

Transfer the salad to a bowl and add chicken and parmesan for plating.

So there you have it, a dinner salad with a lemon vinaigrette you made yourself!

Happy Cooking!