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Saturday, July 5, 2008

Red, White and Blue Leftovers: Recipe

There is the inevitable question after a party..."what do I do with the left-overs?" Grilled chicken makes a great chicken salad - far better, in my opinion, than poached chicken.

Tarragon and Mint Grilled Chicken Salad
2 grilled chicken breasts, cut up
1 Tbsp. fresh tarragon, chopped
2 large fresh mint leaves, chopped
2/3 cup mayonnaise
1/2 cup green or red grapes, cut up
3 celery stalks, chopped
1/4 chopped walnuts (optional)

Mix ingredients together and serve.

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