Saturday, November 11, 2006

Chicken Salad with Bacon & Blue Cheese

A classic chicken salad recipe with tangy twist. Enjoy this meal with a tall glass of iced cold lemonade.

Combine in a large bowl:

2 cups chopped cooked chicken
2/3 cups chopped celery (if you don't like celery then put in 1 cup grapes halved)
4 oz creamy blue cheese
1/3 cup light mayo
1/3 cup ranch dressing
6 slices bacon cooked and crumbled
salt and pepper to taste

Refridgerate for about 30 minutes. Serve atop ritz crackers or a loaf of crusty French bread. I made this chicken salad with fresh chicken, but you could easily substitute canned chicken or one of those roast whole chickens you can buy at the grocery store.

Adam's Comments: "I gotta say. Chicken Salad Sandwich - perfect."


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