Saturday, August 10, 2013

Sweet Onion Chicken Salad

Every now and then when trying something new from the store or at a restaurant I find myself wishing I could make it myself so I could eat it again without the trouble of going out. Such is the case with this chicken salad. The original Chicken salad which inspire this Sweet Onion Chicken Salad was purchased from the local grocery store, and it was actually a honey mustard agave chicken salad, anyway as luck would have it the item was discontinued. I decided that I would just make my own chicken salad. I'd watched my dad make chicken salad so many times I knew I could develop my own recipe. The Sweet Onion Chicken Salad is my own creation, and although it is entirely different from the chicken salad that inspired it, it is pretty tasty if I do say so myself.

Sweet Onion Chicken Salad
(serves two)

3 boneless chicken breasts
3 tablespoons Dill Relish
1/8 cup  Sweet Vadalia Onion Salad Dressing (I use Ken's brand in Lite)
1 Tablespoon Mayonnaise
Garlic Powder
Lemon Pepper
Salt and pepper

Begin by seasoning your chicken with garlic powder and lemon pepper, plus salt and pepper.
Cook how you prefer. I usually preheat my oven to 400 degrees and cook 20-25 minutes. This method works well for chicken that isn't frozen (if you have frozen chicken just be sure to thaw it first). Make sure your chicken is cooked thoroughly, then let it cool down for 15 to 20 minutes.

Once the meat has cooled you can either dice or shred it for your chicken salad. I usually dice my chicken, but this step is really just a matter of preference. Once the chicken is prepared put it in a large mixing bowl and add in your dill relish, Sweet Onion salad Dressing, and mayonnaise. Stir until combined and then cover and refrigerate until chilled before serving.

This chicken salad is great for sandwiches and can also be served with crackers as well.
It's also a simple recipe that's really easy to prepare which makes it a great lunchtime option.
If onions aren't your thing this recipe would also be delicious if you subbed poppy seed dressing in for the Vadalia Onion Salad dressing.

While this recipe ended up being different from the Honey Mustard Chicken Salad that inspired it, I was really happy with the outcome.
Have you ever tried to recreate a recipe and been pleasantly suprised by the results?

(p.s. as it turns out, chicken salad is not the most photogenic food, but I promise it's good!)

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