GUNSHOT CHICKEN SALAD Wednesday, July 16, 2014


16oz cooked boneless chicken (diced or shredded, white and/or dark meat)
3 Tbsp mayonnaise (or low fat equivalent)
2 Tbsp spring onion (finely chopped)
3-5 Tbsp GUNSHOT Sauce ®
¼ cup chopped nuts (walnuts, pecans, almonds, pine nuts, or pistachios, etc.)
¼ cup dried fruit (raisins, cranberries, chopped apricots, or chopped apples, etc.)
Salt to taste (optional)
Black pepper to taste (optional)


In a medium mixing bowl, combine all the ingredients and serve. How east is THAT?!?
Tip: Start with 3 Tbsp of GUNSHOT Sauce® and give it a taste. Add more GUNSHOT Sauce® until you can start to taste the GUNSHOT Sauce® but it doesn’t overwhelm the flavor of the chicken, nuts, and dried fruit.


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