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| | Verne’s Kick’n Chicken Salad | | | | | | 3 lbs Boneless/Skinless Chicken Breast
8 tsp Primo’s Habanera Hot Sauce
6 tsp Primo’s Cheesy Garlic
6 oz Chopped Celery
6 oz Red Seedless Grapes / Halved
4 oz Cranberry Craisens
2 oz Chopped Pecans
3 oz Dole Pineapple Tidbits / Drained
1- Cup Kraft Mayonnaise
1 - 12 oz Bottle / Primo’s Pepper Cot
Boil Chicken Breast until done (So you will get that great Chicken Salad Texture)
Next – cut up Chicken into bite sized chunks and put into a large skillet.
On medium-high heat add a little butter to the chicken (to keep it from sticking) and add Primo's Habanera Hot Sauce stir the Chicken around to work in the hot sauce. . .
now add Primo’s Cheesy Garlic and continue to stir – just long enough to work in the hot sauce and cheesy garlic.
Combine Chicken with all other ingredients in a large bowl or Tupperware container – hand blend/stir all ingredients thoroughly . . .
Chill in refrigerator for several hours (overnight is best)
Serves 4 – 6 people.
Note: you may add or decrease the Primo’s Habanera hot sauce to your personal taste. The amount used in this recipe will give a “Hot” rating of Medium.
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