My great aunt and uncle sent us a gift subscription to Cook's Country (it's in the same magazine family as Cook's Illustrated: edited by Christopher Kimball), and the first issue came yesterday.
Last night we made the Crispy Chicken Salad Wraps, and since it serves 4 and there are only two of us, we ended up with extra chicken salad.
The wraps were really yummy, but having the chicken salad in the fridge to munch on for lunch today is even better. It is cold with the perfect amount of "after burn", light and creamy, and just a tad crunchy with a great flavor. Yum.
1/3 cup mayonnaise
1/3 cup chopped cilantro [I doubled this]
3 scallions, sliced thin [I used about 1/3 cup of minced white onion]
2 celery ribs, chopped fine
2 Tbs sour cream [tripled this]
2 tps hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) [I used 3 chicken breasts w/ rib meat, cooked on med-low with a bit of chili powder and cayenne]
salt and pepper