I mentioned yesterday that I have been in a chicken mood lately. I think this is not only because I found a really good deal on chicken, but also because we are headed into the heat of the summer.
Yesterday it was in the 90’s here in Oklahoma and there is something about the heat that makes me want to eat lighter meals like grilled chicken or a simple sandwich. So, today I have another chicken recipe for you.
Today’s recipe was inspired by a recipe I saw in Cooking Light. I had to change it up with what I had on hand, but I loved the idea of chicken salad mixed with the flavors of a Caesar salad.
Some in my family like their chicken salad mixed together and not chunky. Do any of your kids have texture issues with their food? Yeah, mine do too. So, I made mine in the food processor to chop it finely, but you can just mix this all together by hand as well.
The flavors in this blend together so well and I think you could easily change this up and add other things to it. This is a simple meal perfect for summer lunches or a quick dinner.
- 4 cups cooked chicken
- 2 teaspoons lemon juice
- 1 teaspoon soy sauce ( use gluten free soy sauce for gf version )
- 1/4 cup mayonnaise
- 3 tablespoons Parmesan cheese
- 1-2 teaspoons Dijon mustard
- 1/2 teaspoon crushed garlic
- 1/2 teaspoon salt or to taste
- bread or rolls for serving
- Combine ingredients in a food processor and pulse a few times to blend. ( You can also chop chicken finely and stir in remaining ingredients)
- Serve on bread as sandwiches or with crackers.
If you are gluten-free read labels to make sure that your ingredients are gluten-free and serve on gluten-free bread or rolls.
Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 68mgSodium: 369mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 18g
Nutritional values are approximate and aren't always accurate.
Adapted from Cooking Light