- Mix together in a bowl 2 cups cooked chicken meat (about 2 skinless, boneless breasts), 1 cup red grapes (halved), 1 finely diced apple (leave skin on), c. 60g roasted, slivered almonds, 1/2 cup chopped celery.
- Mix up the dressing - 1/2 cup mayonnaise (Best Foods lite is good), 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp celery salt (if you can't find this, leave it out, don't use normal salt).
- Stir dressing through the salad and serve on some leaves of good, crunchy iceberg lettuce. Great in hot weather, keeps well in the fridge. YUM!!!!
07 June 2010
more chicken for the salad-eater's soul
I arrived in Texas yesterday evening, tired, vaguely disorientated, and very very hungry. So, first things first, deal with the disorientation, have a glass of wine. Next on the list of priorities, hunger. As it was about 36 degrees celcius nothing too heavy was key. Mum had prepared a salad, the recipe for which a friend, Cathy, had given her. It was AMAZING. So much so that I insisted we make it again today, for lunch. A chicken salad, with loads of goodies, but I reckon it'd be versitile - if you haven't almonds, use pecans, walnuts, peanuts. No grapes - how about some chopped up capsicum? Etc etc etc. So, from the deep south, ya'll enjoy!!