Fast and Easy, Fried Chicken Salad

Here is a chicken salad recipe that tastes just as good warm as it does cold - and is flexible enough to make into tortilla material or a baked treat.

Needs

2 chicken breasts, cubed
1 cup chicken broth
1 cup rice pasta
1 fresh tomato
1 head broccoli
1 onion
1 cup lettuce

TIME

30-40 minutes

SERVES

2-4 servings

Cooking it up

Take the hot veggie, pasta and chicken salad and chill it for twelve hours. Twelve hours later, put it over lettuce along with some fresh green onions.
Take it as is, perhaps with some lettuce, and wrap it in a tortilla.
Remove it from the heat five minutes earlier and move it into a baking dish along with two mashed up, pre-cooked sweet potatoes. Allow all that to bake for ten minutes at 200°.
Or, our personal favorite, throw in a few more fresh vegetables (carrots, more tomatoes, whatever) and put all that over lettuce and eat as is.

A Few of Our Favorite Servings

Take the hot veggie, pasta and chicken salad and chill it for twelve hours. Twelve hours later, put it over lettuce along with some fresh green onions.
Take it as is, perhaps with some lettuce, and wrap it in a tortilla.
Remove it from the heat five minutes earlier and move it into a baking dish along with two mashed up, pre-cooked sweet potatoes. Allow all that to bake for ten minutes at 200 degrees.
Or, our personal favorite, throw in a few more fresh vegetables (carrots, more tomatoes, whatever) and put all that over lettuce and eat as is.

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