Monday, July 11, 2011

July 11, 2001: Chicken Salad Recipe

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If you’ve got some leftover chicken from the previous day’s rotisserie chicken recipe, this is a great way to use it. This chicken salad makes a nice, light, summery lunch, particularly when paired with a green salad and a tall glass of limeade.

Summer Chicken Salad

1 ½ cups cooked chicken, cut or shredded into bite-sized pieces
1 T. minced red or white or green onion
½ cup halved red grapes
¼ cup pecan or walnut pieces
1/3 cup mayonnaise

Combine all ingredients.

Serving suggestions: in between slices of hearty, whole grain bread with a handful of mixed greens, on a soft bun, or in scoops over a bed of baby greens.

1 comment:

  1. I enjoy putting slivered almonds and dill in my chicken salad!