Summer Chicken Salad
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| Sat, 06-21-2008 - 9:29pm |
I fixed this to go with the Orzo and Wild Rice salad last week. The recipe calls for pineapple, but I have always omitted that and never missed it. The grapes (green or red) give the salad plenty of sweet...you'll never miss the pineapple. I also omit the avocado, but that's just because I don't like avocado. And if you don't have canteloupe, feel free to skip that part too. And..I almost never remember to put the pecans in it either. Gee, sounds like I've omitted half of the recipe..LOL!!!
This salad tastes better when made the day before you plan to eat it. So it would be perfect for taking to a picnic or get together.
Summer Chicken Salad
2C cubed cooked chicken
1C halved green grapes
1 can (8oz.) pineapple chunks, drained & halved (OMIT)
1 celery rib, chopped
1/3C low-fat mayonnaise
1/4t salt
1/8t celery seed
1/8t pepper
1/4C chopped pecans, toasted
1 medium ripe avocado, peeled & sliced
6 large slices canteloupe
Lettuce leaves
In a bowl, combine the chicken, grapes, pineapple and celery. In a small bowl, combine the mayonnaise, salt, celery seed and pepper. Stir into chicken mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in pecans. Serve with avocado & canteloupe slices on lettuce-lined plates.
Yield: 2 servings, but I usually stretch this to 4 servings because of the amount of mayo in the recipe.


