Sunday, June 20, 2010

Chicken Salad

I made this salad for my friend Becky a few weeks ago and she asked for the recipe and I am finally getting to posting it.  Here you go Becky!

Keep in mind this can definitely be modified to fit what you have in the refrigerator and pantry.  My recipe changes almost everytime!  Feel free to vary measurments based on your taste as well

2 boneless, skinless chicken breasts; cooked (baked, grilled, boiled...your choice) and diced or shredded
1 C halved seedless grapes - or - 1 apple (your choice of kind...I prefer fugi) diced into small pieces
1/2-1 C chopped pecans
1/4 C finely sliced green onions
1 tsp Dijon mustard
1/2 C ranch dressing (enough to make the salad as moist or as dry as you want)

Stir all the ingredients together in a bowl.
Refrigerate until serving.

This salad is great plain or with some spinach or mixed greens.  It makes amazing sandwiches and we have also eaten it in tortillas!  It is so versatile and an amazing make-ahead dish!

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