Thank you so much for all your lovely comments and wishes you left on my previous post!
Here I am again. Up and running, but not on my new blog as I promised and thought I would be, but on this old blog of mine I love so much that I can’t say good bye to. With that said, today I am making an embarrassing comeback to the blogging world.
My new blog is still in the process of being designed. I didn’t know it would take this long so I finally decided to give it the time and energy needed to make it nice and in the meantime resume blogging on my current site. Once the other blog is ready, switching will be easy. Buried in a bunch of other stuff other than working on my new blog, I missed so many of your posts, but hey, I am back and will be checking you out very soon!
In the meantime, to make my comeback a little less embarrassing, I am going to share with you the recipe for the salad I whipped up yesterday. The family loved it—everybody found it fresh, colorful, slightly crunchy, and very delicious! I usually use light mayonnaise for the dressing, but if you are not counting calories, regular mayonnaise would work just as fine. If you are using mayonnaise only, be extra careful not to oversalt your salad since mayo is pretty salty by itself. Also, decrease or increase the amount of dressing to your taste. I personally like this salad slightly dry and not too moist. I find that too much mayonnaise takes away from the freshness and the color of the peppers. Enjoy!
Chicken Salad with Bell Peppers
1 pound (450 g) skinless boneless chicken breast halves
1/2 teaspoon salt, for boiling
1 medium fresh cucumber, peeled (you can substitute with pickled cucumber)
2 medium carrots, boiled and peeled
1 medium green bell pepper, cored and seeded
1 medium red bell pepper, cored and seeded
1 medium yellow or orange bell pepper, cored and seeded
1/3 cup or more, to taste, fresh chopped dill
salt, to taste
ground black pepper, to taste
For the dressing:
4 tablespoons lite mayonnaise (You can also mix 2 tablespoons of mayonnaise with 2 tablespoons of sour cream)
Place the chicken in a pot with about four cups of water. Add salt. Bring to a boil. Cook for about 20 minutes or until chicken is tender. Drain and set aside. When cool enough to handle, cut the chicken into julienne (long thin) strips using knife or tear it using your hands.
Cut the cucumber, carrots and bell peppers, into julienne (long thin) strips.
In a mixing bowl, combine the chicken, vegetables, and fresh dill. Season with salt and pepper to taste. Stir to mix. Serve slightly chilled.