Poppyseed Chicken Salad
- 2 whole Chicken Breasts, Cooked And Cubed. (I Like To Use Store Bought Rotisserie Chicken)
- 1 cup Chopped Pecans Or Walnuts (optional)
- 1 cup Fuji Apples, Peeled And Diced Into Small Pieces (do This After Everything Else Is Mixed To Avoid Brown Apples)
- 1 bag Butter Lettuce
- 1 jar Brianna's Poppy Seed Dressing
- Either dice, or shred the chicken breasts depending on how you prefer your chicken salad. I have also substituted canned tuna in place of the chicken with excellent results. Place the chicken in a mixing bowl, and add the walnuts and apples. I usually leave the skin on the apples for color and texture. Now open the poppy seed dressing, and pour some in. Mix, check the consistency, too dry? Add some more! Place the chicken salad in the fridge to allow it to chill and let the flavors make friends. Now the most complicated part: Open the bag of salad and get a strainer. Put the lettuce in the strainer and rinse it well. If you have a salad spinner, use it to dry the lettuce. If no salad spinner is handy just use some clean dishtowels to GENTLY dry the lettuce. Just lay one on the counter, spread the lettuce on it and lay another clean dishtowel on top. There are many ways that you can arrange butter lettuce and chicken salad for a beautiful presentation. Should be served cold.
chicken breasts, pecans, apples, butter, brianna
Taken from tastykitchen.com/recipes/salads/poppyseed-chicken-salad/ (may not work)