Chicken Salad
2 cooked chicken thighs cut in small pieces when cool
1 large fire roasted canned pepper, cut in small pieces
12 Kalamata or green olives chopped in half
1/3 cup mayonnaise
squirt of Dijon mustard
salt and pepper to taste
The chicken thighs I had cooked when I made the soup the other day. Next day easy to make the salad.
I hope you enjoyed it.
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