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