Fall is a busy time of year around our house and ranch. Show season is gearing back up with our Hereford cattle, school is back in swing, and along with after school commitments sometimes there isn't enough time to get a four course meal on the table.
This past week's Thursday night was just one of those nights. Our youngest not only shows cattle but loves tending to her little flock of market roasters for a local county fair. After walking her cattle and then feeding her chicks and with mom and dad right beside her, dinner was running way late. With the left over rotisserie chicken from the fridge I whipped up this chicken salad that we really enjoyed. My husband served his on crackers, while my daughter and I ate ours as a sandwich.
Either way, this rendition of chicken salad was a nice change and will become a regular on late nights when time isn't on my side.
Cajun Chicken Salad
2 cups shredded or chopped chicken, white or dark meat, mine was mixed
1/2 cup celery, chopped in large or small chunks
1/2 to 3/4 cup REAL Mayonnaise
2 teaspoons of Creole mustard
1/2 teaspoon Rosemary and Garlic Seasoning
2 teaspoons lime juice
salt and pepper to taste
Mix mayonnaise, Creole mustard, lime juice and seasoning in a medium size bowl. Add chicken and celery and then blend. Season with salt and pepper to taste. Serve alone or with crackers or bread.
Alise Nolan
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