"Gloria P" > wrote in message
. ..
>
> I had poached three chicken breasts a few days ago and they needed to be
> used. I chopped them, added some grated Vidalia onion (a tsp. or two at
> most), chopped celery, and a handful of craisins. Hellman's Light Mayo
> with maybe a bit less than a tsp. of curry powder and freshly ground
> black pepper bound it all together.
>
> With leftover sour cram cucumbers it made a tasty lunch.
>
> Dinner tonight will be grilled spareribs.
>
> gloria p
> who thinks of Moosmeat every time I
> think of spareribs
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I do like the poached chicken for chicken salad also; I do it in the crock
pot the day before I make it. It is always moist and tender.
I usually add mayo, celery, sweet chopped pickles salt and pepper to mine.
When I don't add the chopped pickles I add halved green grapes with chopped
celery.
At my local super market they sell chicken salad with cooked cranberries and
finely chopped walnuts added; it is pretty good with the cranberries in it.
I would just used the canned if I tried it that way, and I might.