When planning the food week ahead, I’m thinking about my husband, Gary, and sandwiches he can pack for lunch. One of his favorite quick-fix lunches is chicken salad, and he loves this recipe of mine. The addition of sour cream and Creole seasoning makes it extra-special. For a lighter version, use half regular and half low-fat mayo and sour cream.
Gary's Workweek Chicken Salad
½ cup mayo
½ cup sour cream
1 tablespoon stone ground (or spicy brown) mustard
1 clove garlic, minced
½ cup minced celery
½ cup minced onion
*3 cups cooked, shredded chicken
Salt and pepper
Creole seasoning to taste
Fresh ground black pepper to taste
Mix first 6 ingredients together in a medium bowl. Butterfly and season four chicken breasts with salt and pepper. Grill or pan-sear over medium heat for about five minutes on each side or until done. Cool and shred. Add shredded chicken, Creole seasoning and fresh cracked black pepper to sauce and mix.
*If pan searing chicken, pour drippings into salad for richer, more intense flavor.
