Tangy Chicken Salad For Sandwiches or Anything You Can Put it On

Picnic season is here and chicken salad always makes a great entrée for a small outing in the park or a family gathering at the house. It’s easy to make, and the reward is always great. Here is what you will need:

5 large boneless chicken breast

1 cup of diced celery

½ cup of diced onion

1 tablespoon of garlic powder

1 tablespoon of seasoned salt

1 teaspoon of black pepper

6 tablespoons of Miracle Whip

2 tablespoons of apple vinegar

Pour seven cups of water into a large pot on the stovetop, on high heat. Once the water begins to boil, set the heat medium. Add the chicken and let it cook for 25 to 30 minutes.

Once the chicken is done, remove it from the water and place it into a large bowl. Refrigerate for 20 minutes to let it cool.

While the chicken is cooling, dice your celery and onion.

On a separate cutting board, dice the cooled chicken breasts.

Put the diced chicken into a large bowl along with the celery, onions, garlic powder, seasoned salt and black pepper. Incorporate the Miracle Whip. Once you have mixed everything together, add the vinegar and mix again.

Place the chicken salad into the refrigerator and let it cool for at least 45 minutes then serve it up as a sandwich or on some crackers or anything else you want to use.

If you try this recipe, take a picture and email me at andre.taylor@patch.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.

Until then, keep on burnin’!