Summer Chicken Salad Recipe

Summer Chicken Salad Recipe photo by Taste of Home

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“I find that both men and women enjoy this version of chicken salad, whether you serve it at lunchtime or for your evening meal,” writes Marina Jines from Enid, Oklahoma.

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Summer Chicken Salad Recipe

Prep: 10 min. + chilling

Yield: 2 Servings

10 10

Ingredients

2 cups cubed cooked chicken
1 cup halved green grapes
1 can (8 ounces) pineapple chunks, drained and halved
1 celery rib, chopped
1/3 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup chopped pecans, toasted
1 medium ripe California Avocado, peeled and sliced
6 large slices cantaloupe
Lettuce leaves

Directions

In a small bowl, combine the chicken, grapes, pineapple and celery. In another 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 and cantaloupe slices on lettuce-lined plates. Yield: 2 servings.

Nutritional Facts 1-3/4 cups equals 1,016 calories, 65 g fat (10 g saturated fat), 138 mg cholesterol, 669 mg sodium, 68 g carbohydrate, 12 g fiber, 47 g protein.

Originally published as Summer Chicken Salad in Taste of Home June/July 2006, p59

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.