Today I share with you something fantastic, in fact it is my current obsession. If you read my potato salad post you know that I am a reformed potato salad hater, I am also a reformed chicken salad hater. Say wha? I know, I had horrible picky taste when I was younger, but I've seen the light! This is the perfect summer dish, cool and light- perfect on a cracker or a sandwich, you could even top some fresh greens with it and have yourself a chicken salad salad ;) Oh, I'm on a roll today... But this isn't your traditional onion & celery chicken salad, nope this baby is chock full of Parmesan cheese. Oh yeah, I went there. It's the perfect addition and I don't know why this isn't the traditional chicken salad, but it will be in my house from now on.
I originally was inspired by this post on jenna's journey: (check her out, she's fab!)
Her recipe makes A LOT, so I had to adjust the portions and adapt it to my personal taste, took a bit of tinkering but I got it. I suggest making it in the AM, cover it & let it chill for a few hours before digging in. I usually have to taste a few bites right then and there (guilty), but it's much tastier chilled.
About 2 cups cooked, shredded chicken (I used pre-cooked grilled, seasoned chicken that I just defrosted and shredded- but any cooked chicken will work)
1/2 C. Mayo
1/4 tsp. Garlic Powder
1/2 tsp. Olive Oil
1 tsp. Lemon Juice
1 Tbsp. Fresh chopped Parsley
1/4-1/2 C. Shredded Parmesan Cheese (Depending on how cheesy/salty you want it)
Pepper to Taste
Step 1: Put shredded chicken in a medium- sized bowl. Add mayo, garlic powder, olive oil, lemon juice, parsley, pepper and shredded cheese. Stir until well combined. Cover and chill in the fridge for a couple of hours and enjoy!