Chicken Salad

Over the summer my sister and I made this chicken salad, the exact way Tyler Florence describes it, with the whole chicken and everything. 6 months later, my friends and I started monday night Dinner & House MD. The first night, I decided to make this chicken salad, with a few adjustments.

Chicken Salad

• 3 chicken breasts, boiled and shredded.
• 1/2 cup walnuts, roughly chopped
• Kosher salt
• About 1 cup mayonnaise
• 1 heaping tablespoon Dijon mustard
• 1/2 lemon, juiced
• 2 celery stalks, small diced
• 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

1. Boil the chicken so it's been throughly cooked and shred the chicken. for me it was easiest using 2 forks to pull the chicken.
2. Add all ingredients in a big bowl and mix together.

OVERALL: So I cut back on the mayo because the first time we made this it seemed the chicken is swimming in Mayo, which is nasty as hell. Next time I'll probably use chicken thigh or some more tender meat because the chicken seemed to be a little on the dry side. Very good though. Made me happy.

Last night at a friends house her roommate was making chicken salad, and instead of using Mayo, celery, and walnuts, used yogurt, grapes and apple. Sounds very interesting and I think I might have to try.

Empanadas...

Ingredients:

1 Box of store bought pie dough

Shredded Meat of your choice (I used Taco chicken from the night before on mine, Ground beef

on Lorens, We wanted to use pulled pork meat)

Handful of Shredded Mexican cheese

1/2 cup chopped Onions

Chopped Jalopenos (as much as you can stand)

Unroll the pie dought onto a baking sheet. Mound the meat, cheese, onions, and jalopenos into 4 seperate mounds. drape the 2nd pie douigh over. Using a knife, cut the dough into 4. Bake at 450 degrees for 10 minutes.