“So, what’s for lunch?”  “I don’t know.  I’ll forage for food.”  So I find a can of chicken breast meat – age unknown (but the can is not bulging so it must be ok.)  Inside the label is a recipe for Chicken Salad boooring.  Oh, but the Bleu Chicken Dip looks interesting.  I left out the butter and used mayonnaise (yes, real) for half the sour cream and made a rather interesting chicken salad.  Should make a wonderful dip.

Ingredients:

• 3 c Tyson Premium Chunk Chicken Breast, drained (So, any cooked chicken would work, right?)
• (1/4 c butter) did not use
• 3 oz bleu cheese (I probably used more – blue cheese is good!)
• 1 Tab instant minced onions (Again, probably more – we don’t measure for lunch.)
• 1 c sour cream – used 1/2c sour cream and 1/2 c mayonnaise
• 1 Tab Worcestershire sauce
• I added a squeeze of lemon juice (Lucia said “It takes the curse of of canned stuff.”)

Directions:

1. (Melt butter in skillet and add chicken, crumbled.) Did not bother to do this for the salad.
2. (Heat on medium heat, stirring constantly until hot.) Probably would just mix everything and heat in oven 350° for 20-30 minutes f for the dip.  If it is too thick for a dip, thin with Ranch Dressing or Blue Cheese dressing.  For salad, just mix and serve cold.
3. Combine bleu cheese, onion, sour cream, mayonnaise and Worcestershire.
4. Pour over chicken mixing well.
5. Heat until bubbling around edge of pan.
   Serve warm on tortilla chips or crackers.

Serves: 4

Source:  Inside the label of a can of Tyson premium Chunck Chicken Breast