Simple Chicken Salad
In the field this fall I was looking for an alternative to lunch meat or summer sausage. Canned meat seemed a good way to go, but it needed something mixed in to be at all palatable. So while looking for the smallest jar of mayonnaise I could find (so I wouldn't have a crap load to take back home with me) I made an amazing discovery in the Hispanic section of the international aisle: lime-flavored mayonnaise. This inspired the most amazing chicken salad recipe on the face of the planet. There are no amounts, because I was just whipping this up in a motel room each night with my little field kitchen kit. Just figure out what looks like the right volume of chicken, tomato, and avocado, and add enough mayonnaise to bind it all together.
Simple Chicken Salad
Take some cooked chicken (canned, pre-cooked, or home cooked) and dice or shred it into small pieces
Mix in:
lime-flavored mayonnaise, or mayonnaise + lime juice
diced avocado
diced tomato
Serve atop flavored Triscuts.
I usually made a pretty small amount, say 1/4 - 1/3 cup, and filled up the rest of the meal with my usual field lunch staples, such as fig Newtons, almonds, and carrot sticks.
Simple Chicken Salad
Take some cooked chicken (canned, pre-cooked, or home cooked) and dice or shred it into small pieces
Mix in:
Serve atop flavored Triscuts.
I usually made a pretty small amount, say 1/4 - 1/3 cup, and filled up the rest of the meal with my usual field lunch staples, such as fig Newtons, almonds, and carrot sticks.