My friend (Facebook counts, right?), Cedar Sanderson, will post on her blog a feature she likes to call “Eat This While You Read That”. Cedar will get recipes from other authors that they like and/or feel will pair well with one of their books. She prepares the recipe, with instructions, commentary, and pictures, and tells a little bit about the author’s work, especially the book that goes with this recipe. Need I mention that Cedar is intimidating as all get out? Newly remarried, mother of two, digital photographer, full-time graduate student taking a double major, *and* a professional author. I even reviewed one of her books here.
Anyway, I thought I’d share a recipe of my own that may go well with reading my blog. It’s my own spin on the old classic, chicken salad.
2 6 oz. pkg. of chicken breast strips (I get the southwest seasoned for more flavor)
½ diced jumbo red onion
1 diced bell pepper (Pick a color, any color! I most recently used orange, but I’ve used red, green, orange, and purple.)
4-5 stalks celery, also diced
1 3.5 oz. pkg. bacon bits
½ 16 oz. bottle Peppercorn Ranch dressing
Chop chicken, but not too finely. I like to know I’m chewing on something, not a sandwich made with baby food.
Mix all ingredients together in large bowl.
Refrigerate in an air-tight container.
Serve wrapped in small flour tortillas.
There you go. CJ’s colorful, flavorful chicken salad.