Classic Chicken Salad – Served 4-6
2 Cups Chicken
1/4 cup diced Red Onion
1/2 cup diced Celery
1/2 cup mayo
1/2 cup chopped pecans
Salt & Pepper to taste
Croissants or crackers for serving
Combine all ingredients in medium sized bowl. For best results, let chill at least 1 hour before serving.
Buffalo Chicken Ring
2 Rolls Pillsbury Crescent Rolls
2 cups cooked, chopped chicken
1/2 block cream cheese, softened
2 cups Monterrey Jack cheese
1/3 cup Buffalo Sauce
Ranch or Blue Cheese for serving
Preheat oven to 350 degrees. In large bowl, combine chicken, cheese, buffalo sauce, and cream cheese. On round pan (pizza pan) lay crescent triangles in a circle. Each triangle should overlap slightly. When circle is formed, spoon chicken mixture all around. Then, wrap crescent triangles over chicken and secure to the middle of the ring. Bake for 25-30 minutes until golden brown. Serve with ranch or blue cheese for dipping!
8 burrito sized tortillas
2 cups shredded chicken
2 tbsp butter
1/2 cup chopped onion
2 cups Mexican blend cheese
2 teaspoons ground cumin
1/2 cup salsa
Canola oil for frying
Optional- enchilada sauce and white queso dip
1/4 cup flour water to create a paste
In medium saucepan, sauté’ onion in butter until slightly softened. Stir in chicken, cumin, salsa, and cheese. Heat oil in deep sided pan to 359 degrees. Roll heaping 1/4 cup of mixture into tortilla and roll like a burrito. Seal edge with flour and water paste. Place burrito in hot oil and fry for 1/2 minutes on each side, carefully flipping with tongs. Place on rack over paper towels. Serve with enchilada sauce and/or queso!
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