In article >,
Kathleen > wrote:

> > Which is why I suggested chicken salad dear. ;-) I'd never suggest
> > adding it back to the soup.
> >
> > I add too many other things to the salad to make it good. The meat is
> > just a protein source.
> >
> > My recipe for chicken (or tuna) salad includes the following:
> >
> > 4 to 8 oz. shredded chicken meat (or drained canned tuna)
> > 1 chopped roma tomato
> > 1 small can minced black olives
> > 2 stalks minced celery
> > Light sprinkling garlic powder
> > Generous sprinkling dried grated lemon peel
> > A scant palmful of dried dill weed
> > White pepper to taste
> >
> > 1/2 cup lime based mayo
> >
> > Mix well and serve on choice of crackers (or celery sticks or lettuce
> > leaves if you are low carbing).
> >
> > This goes quite well in lettuce wraps. ;-d
>
> Ooh. That sounds really good.
>
> I take skinless, boneless chicken breasts, season them with lemon pepper
> and garlic powder and smoke them on the grill with some chunks of
> mesquite. When they're done I cool them down then tear them up and add
> shredded carrot and homemade buttermilk dressing. Easy to make in large
> quantites and tastes amazing on croissants with sprouts and sliced tomatoes.
>
> Man, I can't wait until it's warm enough to start using the grill for
> smoking again.

Oh gods... Smoked chicken breast for chicken salad?
Now you are going all elite on me. <g>

It sounds wonderful. I may have to spatchcock and grill some whole
birds. Neither dad nor I care for the breast meat so any time I end up
with some, it becomes chicken salad. ;-d

I have one ancient mesquite tree out front that occasionally drops dead
branches. I save them in their own pile and add them on top of
"cheaper" woods for flavoring when I'm ready to cook.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama