adapted from recipe by souvenirfinder.com
disclaimer: This recipe isn’t so healthy and obviously not vegetarian, but Loman’s got to eat, too and sometimes he gets tired of Caesar salads. 🙂 We welcome healthy alternative suggestions!
- 1 pound chicken breasts
- 1 tablespoon dijon mustard (or more, to taste)
- 1 tablespoon or more Sweet Pickle Cubes; finely chopped (to taste)
- 1 tablespoon or more Dill Pickle Cubes; finely chopped (to taste) – [We couldn’t find these so I just chopped up a pickle.]
- several tablespoons mayonnaise (I used Hellman’s Olive Oil Mayo)
- Poach chicken breasts, do not overcook.
- [TO POACH: Place chicken breasts in bottom of a small, heavy-bottomed pot. The pieces should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add desired seasonings. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. from lowfatcooking.about.com]
- Strain chicken and cut into cubes or strips. To shred chicken [without using your hands], place chicken in a large mixing bowl and use an electric hand mixer to shred chicken to desired texture.
- Add one tablespoon Dijon mustard to start (at the end you can adjust and add more).
- Add a minimum of one tablespoons each of sweet and dill salad cubes.
- Scoop out mayonnaise, starting with a couple of tablespoons, mix well. Keep adding mayo until mixed well.
- Adjust mustard and salad cubes as needed.
- Place in refrigerator for several hours to allow flavors to meld.
- Serve with crackers, or on sandwich.
