My very favorite way to have this chicken salad is on criossants, but I couldn’t get hold of any today, but little flour tortillas did the trick. It’s ridculously easy.
Toss some boneless, skinless chicken breasts into a deep skillet, cover w/water, put on med to high heat. Bring to a boil (~10 mins), cover, cook 10 minutes, turn over, cover, cook 10 more minutes.
Put chicken in fridge to chill (just makes it easier to cut up. If you prefer shredded, then go at it)
Dice chicken, slather in sauce, chill, eat. It’s carb friendly to boot.
Sauce:
~2 parts mayonnaise
~1 part Country Dijon Mustard (the kind w/the seeds)
Mix to taste, mix with chicken until it looks like you’ve put a little too much on it – as the chicken sits, it will soak up some of the sauce.
Things you can add that are good:
- chopped celery
- chopped walnuts
- chopped apples
- finely diced onion
Since you can’t see the filling when it’s all wrapped up…
Dinner!
