I’m not five.
I just don’t like onions and lots of other icky stuff in my chicken salad.
But I LOVE chicken salad. It’s one of the quickest and yummiest ways to use pre-cooked chicken for lunch.
And the very quickest way to make it is to use JUST my one secret ingredient.
Ranch dressing. Like . . . in place of mayonnaise.
I’ve been making tuna salad this way since seeing the idea on the back of a bottle of Hidden Valley Ranch years ago. I also do the same thing to make “egg salad” with chopped boiled eggs.
About a year ago, my non-blogging (so I can’t link to her) best friend served chicken salad made with ranch. Even though hers did have onions, I couldn’t stop eating it.
It works best with boiled chicken breast, chopped as best you can. Then, when you add the dressing and mix it up well with a fork, it will shred even more.
Our menu plan for the week:
Monday – Out to eat for a school fundraiser.
Tuesday – Porcupines
Wednesday – Chicken stir fry with ramen
Thursday – Beef Stroganoff
Friday – Not sure WHAT’S going on.
Saturday – Potato Soup
I’ll be linking this up to Orgjunkie.com for Menu Plan Monday.
You might want to check out my books: How to Manage Your Home Without Losing Your Mind and Decluttering at the Speed of Life.