Ingredients
- 2 scallions, sliced thin up to the pale green part
- 2 celery ribs, diced
- 1/2 cup toasted walnuts
- 1/4 cup dried cranberries
- 1 teaspoon sugar
- Salt and pepper
- 1 teaspoon Dijon mustard
- 1 cup mayo
- 2 cooked chicken breasts
4 small flour tortillas (optional)For the Turbo Broccoli Cheddar Soup
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- Salt and pepper
- 1 cup chicken stock
- 1 head broccoli, chopped and blanched in seasoned water
- 1/2 cup milk
- 1 cup sharp cheddar cheese
- Rice cereal, for topping
Preparation
Mix scallions, celery, walnuts and cranberries with sugar, salt, pepper and Dijon. Let flavors meld for 10 minutes. Add in mayo and mix until incorporated; adjust seasoning if necessary. Add in chicken and mix well to incorporate. Let sit in fridge for at least one hour before serving, overnight preferred. Can be served as a wrap.
For the Soup:
Melt butter in Dutch oven and sauté onions until translucent. Season with salt and pepper. Add in stock and simmer for 5 minutes. Pour into a blender with broccoli into a blender and process until smooth. Add cheddar and milk, and season to taste. Adjust thickness if necessary with more stock or milk.
