Creamy Chicken Salad Stuffed Celery
WHAT YOU NEED
- 2 cups shredded cooked chicken
- 3/4 cup Cacique® Queso Fresco, crumbled
- 4 tablespoon Cacique® Crema Mexicana
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup chopped green chiles
- 1/2 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 10 ribs celery, cut into 1 1/2-inch lengths
- 6 tablespoons chopped red bell pepper for garnish
HOW TO MAKE IT
- In a large bowl add chicken, crumbled queso fresco, crema, mayonnaise, mustard, green chiles, onion powder, pepper and salt. Mix well using a hand mixer or spoon. Using a small fork carefully stuff the celery, garnish with diced red bell pepper and serve. This salad can be made up to two days before serving. I stuff my celery the night before, place in the fridge and top with the diced red bell pepper before serving.
