Chicken Salad

A simple chicken salad with green onion. Mama Nina Mix and Honey Garlic Mix go in the dressing.

You'll need: medium pot, meat thermometer

Ingredients

• 2 boneless, skinless chicken breasts, about 1 1/4 lb
• 1 tsp Mama Nina Mix, for the cooking water
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• 2 tsp apple cider vinegar
• 1/8 cup green onion, sliced
• 2 tsp Mama Nina Mix, for the dressing
• 1 tbsp Honey Garlic Mix, for the dressing
• Crackers or bread, to serve (optional)

Method

1. Put the chicken breasts in a pot. Cover with water by an inch and stir in 1 tsp Mama Nina Mix. Tip: The Mix in the water seasons the chicken while it cooks.
2. Bring to a gentle simmer. Cook 10–15 minutes, until 165°F in the thickest part. Tip: Keep it at a gentle simmer, not a hard boil, so the chicken stays tender.
3. Take the chicken out and let it cool, about 20 minutes. Tip: Don't leave it out longer than 2 hours.
4. Dice the chicken.
5. In a bowl, stir together the mayo, sour cream, vinegar, green onion, 2 tsp Mama Nina Mix and 1 tbsp Honey Garlic Mix. Let it sit 5 minutes. Tip: The rest lets the blends soften into the dressing. The vinegar makes it taste seasoned the way salt would.
6. Fold in the chicken. Tip: It tastes even better after 30 minutes in the fridge.
7. Serve with your favorite crackers or bread.

Good to know: Mayonnaise and crackers carry some salt. Contains: wheat, soy.

Don't be salty.