Chunky Chicken Salad
Ingredients:
2 1/2 lb. chicken breast
1 1/2 cups celery
1 1/2 cups grapes (any variety)
1 cup pecans
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup lite mayoInstructions:
Boil chicken until cooked thoroughly. Tear into bite-sized pieces.
Chop celery, cut grapes in half, and break pecans in half.
Combine all ingredients in a large bowl.
When boiling the chicken for this recipe, I like to use a chopped onion and a few stalks of celery, usually the yellow inner stalks from the bunch, with the leaves still on. Throw everything into a stock pot and cook the chicken. This makes the most delicious broth that can be drained and used later for any type of soup or dumplings!
This recipe is also versatile. Any variety of grapes can be used, whatever you prefer or have on hand. The chicken salad is also good with some pineapple added. It's excellent on a green salad, a sandwich, or with some crackers. Pear Spinach Salad
Ingredients:
1 bag raw spinach leaves
1 ripe green pear
1 cup walnuts
2 cups raspberry vinaigrette dressing
Instructions:
Slice pears longways.
Toss all ingredients together in a large salad bowl.
Serve immediately.
This salad is healthy, low calorie, and super quick and easy. The ingredients really don't even have to be measured. You can just toss everything together and add the dressing straight from the bottle.
Summer Salad
Ingredients:
1 small container cottage cheese
1 Tbsp. chopped green onion
1/2 cup finely chopped cucumber
1/2 cup finely chopped tomato
Instructions:
Combine all ingredients.
Refrigerate for a few hours to allow the flavors to mingle.
Simple and delicious!
The final 2 salads for this post are linked from previous articles on my blog.
The first is my absolute favorite fruit salad ever, so enjoy!
And the second is a delicious crab salad.
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