David's chicken salad
One whole rotisserie chicken-natural (4 cups meat)
1/2 cup small chop celery (about 2 stalks of the bunch )
1/2 cup chopped walnuts (2.25 oz bag)
1/2 cup mayonnaise
1/2 cup sour cream
1 TABLESPOON soy sauce
1/2 TEASPOON ground black pepper
This is a very easy recipe. There aremany substitutions you can make according to your personal preferences, such aslow cal mayo/sour cream for regular. You can use pecans instead of walnuts oryou can use lite (low sodium) soy sauce. However, this is the ingredients I use andI think it is best!
I love to use the store bought rotisseriechickens, for ease and speed of prep. They usually cost no more or very littlemore ($1) than a raw bird. No cooking required and little clean-up. With therotisserie bird, you will have a combination of light and dark meat.
If you prefer all white meat, then cookabout three large breast in order to yield about four cups of meat. Thesemeasurements do not have to be absolutely precise. You won't need any saltbecause the soy sauce will provide the saltiness.
One last tip, don't over mix. Gentlyincorporate the ingredients, because the rotisserie bird is fully cooked and easy to mix until themeat loses it chunkiness. This is unlikely to occur if you use boiled or bakedchicken breast. Just be sure that any raw chicken is fully cooked (170 degreesand no sign of pink).