So yesterday’s Ranch Dressing Mix? I mixed it with some sour cream, mayonnaise and milk and used it as the base for an absolutely delicious chicken salad.
I started with a package of chicken thighs, which I simply baked sprinkled with seasoned salt (homemade- recipe coming) and black pepper. Once the chicken was cooked through, I let it cool so I could handle it, and then pulled the meat off the bones.
Half a pound of bacon was chopped up and cooked stove-top until crispy.
Then I mixed the chicken with the bacon and added a good portion of my dressing, and then I tossed.
For the pita wrap, I started with some nice fresh pita breads that I bought, added lettuce, cucumbers and sliced cherry tomatoes to the pita, and then piled the chicken salad on that. I finished the whole thing with a generous sprinkle of Asiago cheese.
It was the Asiago cheese that put these pitas over the edge. These were wickedly delicious, and one of the easiest meals I’ve made in a long time.
So good, and tonight I’m experimenting by using leftover Chicken Bacon Salad as a pizza topping…