Chicken Salad and Artichoke Dip
March 11, 2008
I’ve turned my house upside down the last couple of days trying to find my camera. I’ve made some pretty good dishes that I wanted to share with you, but I hate to do it without a photo. So bear with me until I can find that darn camera!
Here are a couple of good and easy dishes to try from www.elise.com/recipes
Tarragon Chicken Salad
2 cups cooked chicken, chopped or shredded
1 or 2 stalks of celery, chopped
¼ cup dried cranberries (or golden raisins or both)
¼ cup mayonnaise (or aioli)
1-2 tsp. dried tarragon
1 tsp. fresh lemon juice
Salt & pepper
Mix together all ingredients. Wrap in a tortilla, make a sandwich, or eat with veggies. The tarragon is delicious with chicken.
Easy Artichoke Dip 2 14 oz. cans of water-packed artichokes
2 cups freshly grated parmesan
1 cup mayonnaise
Salt & pepper
Drain artichokes and coarsely chop them. Combine artichokes, parmesan and mayo and place in an oven-proof dish, or a small crockpot. Bake at 350 degrees for 20-25 minutes. Or, microwave for 5 minutes, occasionally stirring.
I added garlic powder. This dish is good because it is so simple.
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