You can adjust the amounts according to how much chicken you have, or how much you want to make.
SMOKEY HERB CHICKEN SALAD
I used the white meat from a rotisserie chicken (so about 2-3 cups), cut into small cubes
3-4 grilled / smoked sweet and/or bell peppers (see note below)
1/2 small-medium sweet white onion, small chopped
2-3 stalks celery, chopped
2-4 TB fresh parsley, chopped
DRESSING:
about 1/4 cup Ranch dressing
about 1/2 tsp. dried marjoram AND dried sage leaves
(if you have fresh herbs, double the amount of each and mince the leaves)
about 1 tsp. smoked paprika
about 1/4 tsp. celery seeds
NOTE (re: grilled peppers ~ a friend gave me some poblano and other sweeter peppers from her garden. I sprayed them with olive oil non-stick spray ~ salt & pepper ~ and grilled them on the BBQ the night before {when we were grilling salmon for dinner}. You could char yours in the broiler or on a gas burner, if you want ~ or just dice them uncooked. OR, substitute mini colored sweet peppers instead.
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Mix together the DRESSING ingredients in the bottom of a medium bowl. Add the chicken salad ingredients and gently toss together until everything is coated well.
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TIP: If you don't have leftover chicken, you can simmer any boneless, skinless chicken in water (to cover at least several inches) ~ salted well, with some herbs added ~ about 30 minutes (or until cooked through). Pull out the chicken to use ~ save the fresh CHICKEN BROTH in a jar in the refrigerator to use for another recipe.