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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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2 Servings
Prep: 10 min. + chilling

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 avocado, peeled and sliced
6 large slices cantaloupe
Lettuce leaves

Directions

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 and cantaloupe slices on lettuce-lined plates. Yield: 2 servings.

Summer Chicken Salad published 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.

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