As promised, today I’ll share the chicken salad recipe I mentioned yesterday in my post about the lovely farmers market.
Here’s what you need:
- 4 boneless, skinless chicken breasts
- 1 sprig of green onion, chopped
- cracked pepper
- dill weed
- olive oil
- tomato chopped
Pour 1 1/2 tablespoons of olive oil into a skillet and add the chicken breasts. Sprinkle with cracked pepper, dill weed, and thyme. Cook through, turning once.
While chicken is cooking, combine green onion, 1 1/2 teaspoons of dill weed, and a heavy sprinkling of cracked pepper to some mayonnaise. (Use your own discretion on amount of mayo.)
Chop up cooked chicken breasts, and combine chicken, mayo, and tomato.
I like to serve my chicken salad on toasted croissants with a layer of lettuce.
As I mentioned yesterday, I served the homemade chicken salad sandwiches with a few slices of avocado sprinkled with salt, pepper, and lemon juice, and tomatoes topped with fresh basil leaves, mozzarella slices, and a sprinkling of balsamic vinegar.