Plat
Chicken Salad with Dill, Jalapeño and Ranch
20 minPour 4Nutri-Score C€€
C
20 min
20 minChicken Salad with Dill, Jalapeño and Ranch
ce qu’il vous faut
Ingrédients
rotisserie chicken (shredded, meat removed from the whole bird)Viandes700 g
celery (finely chopped)Fruits et légumes3 morceaux- pickled jalapeño (diced)Fruits et légumes30 g
pickled jalapeño juiceÉpicerie15 ml- mayonnaise (Duke's)Épicerie90 g
- fresh dill (chopped with scissors)Fruits et légumes10 g
- green onions (cut with scissors)Fruits et légumes3 morceaux
ranch seasoningÉpices5 g
black pepper (freshly cracked)Épices1 g
saltÉpices3 g
par portion
Nutrition
423kcal
- Glucides
- 3 g
- Protéines
- 44 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Ciseaux de cuisine
pas à pas
Préparation
- Étape 1
Prepare the chicken
- Shred the rotisserie chicken, or boil the breasts in chicken broth and shred them.
- Étape 2
Chop the vegetables and herbs
- Finely chop the celery.
- Dice the pickled jalapeño.
- Snip the dill and green onions with scissors.
- Étape 3
Mix the salad
- Add the chicken, celery, jalapeño, jalapeño juice, mayonnaise, dill, green onions and ranch seasoning to a bowl.
- Season with cracked pepper and salt, then mix everything together until well combined.
- Étape 4
Chill and serve
- Chill the chicken salad before serving.