Chicagolandia
I was never quite sure what went into chicken salad, one of those things, like pasta salad or meatloaf - no two people make it quite the same. Not being a traditional kind of girl, I love fusion food - especially when I'm experimenting.

2 large chicken breast, boneless, skinless, cut into strips
1 tsp. toasted onion powder
2 tsp. garlic powder
1 T. oregano
1/2 tsp. basil
1 C. Fat-Free Miracle Whip
1 palmful sundried tomatoes, chopped fine
1/2 medium red bell pepper, chopped fine
1 tsp. parsley

In medium skillet, coat generously with cooking spray and combine chicken breast, garlic, onion, oregano, and basil. Cook on medium high for 8-10 minutes or til juices run clear and chicken begins to lightly brown. Remove from skillet onto cutting board and cool. Once cool, chop into bite sized pieces. Mix with miracle whip, red bell pepper, sun-dried tomato, and parsley. Serve in a sandwich (with shredded lettuce or baby spinach), preferably a panini.
Serves 6-8 sandwiches
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2 Responses
  1. Oh boy does THAT sound YUMMY!


  2. Precious Says:

    This looks scrumptious. Thanks for the recipe.


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