One whole rotisserie chicken-natural (4 cups meat)
1/2 cup small chop celery (about 2 stalks of the bunch )
1/2 cup chopped walnuts (2.25 oz bag)
1/2 cup mayonnaise
1/2 cup sour cream
1 TABLESPOON soy sauce
1/2 TEASPOON ground black pepper
This is a very easy recipe. There are
many substitutions you can make according to your personal preferences, such as
low cal mayo/sour cream for regular. You can use pecans instead of walnuts or
you can use lite (low sodium) soy sauce. However, this is the ingredients I use and
I think it is best!
I love to use the store bought rotisserie
chickens, for ease and speed of prep. They usually cost no more or very little
more ($1) than a raw bird. No cooking required and little clean-up. With the
rotisserie bird, you will have a combination of light and dark meat.
If you prefer all white meat, then cook
about three large breast in order to yield about four cups of meat. These
measurements do not have to be absolutely precise. You won't need any salt
because the soy sauce will provide the saltiness.
One last tip, don't over mix. Gently
incorporate the ingredients, because the rotisserie bird is fully cooked and easy to mix until the
meat loses it chunkiness. This is unlikely to occur if you use boiled or baked
chicken breast. Just be sure that any raw chicken is fully cooked (170 degrees
and no sign of pink).
Monday, September 1 2014 2:00 AM EDT2014-09-01 06:00:48 GMT
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