"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."
- 2 cups cubed cooked chicken
- 1 celery rib, thinly sliced
- 1/2 cup seedless red grapes
- 1/3 cup raisins
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup chopped pecans
- Leaf lettuce
- Tomato slices, optional
- In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired. Yield: 2-3 servings.
Originally published as Summer Chicken Salad in Quick Cooking July/August 2003, p11
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