Monday, July 15, 2013

Recipe of the day

Cheddar and pomegranate chicken salad

4-5 skinless boneless chicken breast
8 oz bottle pomegranate juice
1-2 cups mayo (depends on you)
1/2 cup of finely shredded cheddar
salt and pepper to taste
1/8 cup diced pickle or relish of your choosing
1/2 clove of garlic (minced)

Marinate chicken for 2 hours at least in juice the pour juice and chicken in pot add water to caver chicken bring to boil. Let cook for about 20-30 minutes depending on size of chicken breast. Let chicken cool to room temperature, then dice. Mix all ingredients together.  You can make sandwiches, on crackers, or on a nice bed of spring mix. Enjoy

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