I used chicken thigh because I didn't have any chicken breast in the fridge. I also used more celery because I like it crunchy. There's no need to chop it up nicely because its all going to get blended up. It is, however, wise to chop it equally sized, so that you don't get uneven chunks of chicken or celery. The easiest way to chop celery is to cut it lengthwise into the desired width, then bunch them up together and start chopping it across.
What you need:
- 2 cooked boneless, skinless chicken thighs, chopped
- 2 stalks celery, chopped
- 4 tablespoons mayonaise
- 4 tablespoons cole slaw dressing
- 1/2 lemon, juiced
- salt and pepper to taste
Mix the chicken, celery, mayonaise and cole slaw dressing in a large bowl. (I always use too small a bowl and end up getting chunks of food flying all over.)
In a food processor, combine the mixture. (How long to blend it depends on your preference, whether you like it chunky or smooth.)
Season with salt and pepper, mix thoroughly.
Refrigerate till well chilled.
Don't worry if its too watery, the excess liquid will be absorbed after a night in the fridge. Have it with slices of warm, toasted bread.
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