I have a full time job and a pretty active social life and I tend to play just as hard as I work. Sometimes it’s hard to fit everything and everyone into my schedule. I am a list maker and a calendar keeper; it’s the only way I am able to keep organized. For as long as I can remember there has been a calendar on my desk at home and at work and if you had an appointment or activity it needed to be on the calendar or it wasn’t going to happen.
We had book club after work and the group was doing a potluck. I had taken out some chicken to make at some point during the week and just didn’t get to it; so in the morning; before work; I chopped, seasoned and cooked the chicken as there would not be time after work to cook and let the chicken cool before book club. I planned on making chicken salad wraps or finger sandwiches whatever I can put together pretty quickly. Not only is this is very easy with very few ingredients; I usually have everything on hand AND it is THE best chicken salad I have ever had. Bonus is the chicken is already seasoned and SO delicious that sometimes I just leave some chicken pieces in the fridge and everyone; mostly my guys; find it very hard to not grab a piece; I will admit on a few occasions where I couldn’t get to making the salad for a couple of days and when I finally do have a few minutes, there isn’t any chicken left.
This chicken is so yummy that you can also just add it to a tossed or Caesar salad, or to an Alfredo or even a marinara sauce as the protein.
I don’t use specific amounts when I make the chicken, I adjust all the ingredients to how much chicken I have on hand – don’t let that discourage you from trying this.
Boneless skinless Chicken breast or tenders – I took tenders out thinking they were breasts – label label label
Adobo seasoning – generously over both sides of chicken
Fresh cracked black pepper as liked
Garlic powder a dusting is fine
Olive Oil for the pan
Mayo just enough to your taste – add a little at a time, you can always add more, you can’t take any out if you add too much
1 stick Celery chopped medium to small pieces
Chives or Scallions to taste
Cut chicken into small pieces, season chicken with Adobo, pepper and garlic powder. Heat skillet; add olive oil and pieces, do not touch chicken until it browns and releases from the pan on its own. Turn and do the same, make sure the chicken is cook through but not over cooked.
Let cool and shred with your fingers. Place into a bowl and add mayo, chopped celery stir till combined and sprinkle chives on top. It tastes even better the next day!!!
Recipe: Donna Clark – Cooking at Clark Towers