Sunday, October 4, 2009

Chicken Salad in Bread Cones

Unfortunately not everyone can have my mom's pickles, which make all sorts of mayonnaisy southern salads better, but thankfully I think she just uses the recipe on the lime jar, so pickle away. Ill get the pickle recipe up here one of these days. Other pickles should be fine in the meantime - though it certainly will wont be as good.

For the bread cones I used this amazing recipe I found online.

Their directions are really good, so I wont bother repeating them, but next time I will dissolve the yeast in some liquid before adding it to the mixture, and even maybe use a little more of it. I was so excited when I saw these bread cones...

Chicken Salad:

3 chicken breasts
1/2 c diced pickles (maybe try bread and butter? I've only used hers)
~ and a splash of pickle juice
1/4 - 1/2 c diced sweet onion
about 1/3 c mayonnaise
~ I used olive oil mayo; its healthier
paprika (I was generous; it was kind of a red-tinted chicken salad. and pretty, too!)
a sprinkle of cayenne pepper
Cavander's all purpose Greek seasoning - optional, but it was good

Boil a pot of salted water and drop in the chicken,  leaving until just barely not pink in the middle (it will dry out quickly after this, but it will also keep cooking itself for a few minutes after you take out out of the water) and cut it into cubes.

Stir all ingredients together, adjusting spices to taste.

Stuff the cones. Eat.

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