Picnic

My chicken salad that I made 3/30/2015 is for Lunch.

My chicken salad that I made 3/30/2015 takes several minutes to prepare.

My chicken salad that I made 3/30/2015 takes several minutes to cook.

My chicken salad that I made 3/30/2015 makes 8 servings.

The ingredients for My chicken salad that I made 3/30/2015 are:

*Hood Cultured Fat Free Buttermilk, 16 oz
*Aldi Kirkwood - Chicken Tenderloins (Boneless and Skinless), 24 oz (6 pieces)
Butter, salted, .50 tbsp
Helmans Mayo, 4 tbsp
Celery, raw, 1 tbsp
*CLAUSSEN KOSHER DILL PICKLES, 2 serving

Here is how you make My chicken salad that I made 3/30/2015:

take your pieces of frozen chicken and put them in a covered container, pour buttermilk over the frozen chicken, cover and place in fridge over night.the next day start with pre-heating a cast-iron pan to medium heat. grease your hot pan with butter and place each piece of chicken in the pan. cook until the white of the chicken is high up the sides and the bottom is golden brown. (about five minutes) flip the chicken over to cook it the rest of the way through. chicken will be done when you cut into it and it is no longer pink.now place your cooked chicken in a dish you don't mind cutting on and let it cool. in a bowl combine chopped up celery( I use about a tablespoon amount, because I prefer my chicken salad to have more pickle)then add two chopped up pickles now your mayonnaisecut up your cooled chicken and add it to the bowl along with any juices that came from the chicken that is on the plate.stir the chicken and mayo mixture. cover the bowl and place in the fridge until cool, preferably over night for flavors to marry. Serving Size:?makes about 8 half cup servings

The nutritional information for My chicken salad that I made 3/30/2015 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.8

• Total Fat: 7.0 g
• Cholesterol: 46.9 mg
• Sodium: 348.4 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.0 g
• Protein: 19.6 g