Chicken Salad

Today is the second and final day of what to do with a store bought rotisserie chicken.  Basically last week I was shopping and they had whole roasted chickens for $5.  It was such a good price I could not pass it up.  Yesterday I used half of the chicken to make bbq chicken quesadillas.  They were delicious and fast to make.  Today I am going to tackle chicken salad.  I love a mixture of dark and light meat in my chicken salad.  So I saved the legs, 1 thigh and 1 breast for today.  Further I made another loaf of No-Knead Bread which went perfectly with the chicken salad.

No-knead bread with chicken salad is awesome.

Chicken Salad

• 2 cups chicken
• 2 stalks celery
• 1 small red onion
• 3/4 cup mayo
• 1 tsp dijon mustard
• 1/2 lime juiced
  
• salt and pepper to taste

In a mixing bowl, toss together the chicken, celery and red onion.

In a separate bowl mix together the mayo, mustard, salt and pepper to taste. Then mix in the lime juice.  Traditionally lemon juice is used in chicken salad.  However, I only had limes in the house.  I used the lime juice and to my surprise, it was awesome.  You have to try it.  Refrigerate till ready to eat.  It is best to make this at least an hour before you want to eat it.  A day ahead is the best.

Place two pieces of thick cut bread on a cutting board and layer on the chicken salad.  Add some lettuce and tomato and you are ready to eat.

This was so tasty, I could have just eaten it right out of the bowl.

No need for No-Knead bread.  (Sorry I had to go for it.)