August 15, 2010

Hot Chicken Salad

Prep: 15 minutes - Cook: 10-11 hours - Servings: 6


   2 lbs. chicken breasts or tenders
   2 stalks celery, chopped
   1 C. silvered almonds
   1 tsp. salt
   1/2 tsp. dried thyme
   1/4 tsp. pepper
   1 C. prepared brown rice
   1/3 C. Italian dressing
   1/4 C. chicken broth
      mayonnaise

     Cut chicken breasts or tenders into 1" cubes. In a large bowl, combine cubed chicken, chopped celery, silvered almonds, salt, dried thyme and pepper. Mix until well combined. Add prepared brown rice, Italian dressing and chicken broth. Toss all together until evenly incorporated.

Transfer mixture to slow cooker. Cover and cook on low setting for 10 to 11 hours. To serve, mix salad lightly before spooning onto serving plates. mayonnaise into each serving.
 

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