This summer we spent a week on vacation with my parents. While there, I helped my mom whip up some chicken salad for lunch. We used canned chicken because it was quick and convenient. A vacation is suppose to be a vacation, we didn’t want to spend too much time in the kitchen. It tasted so good, I had to come home and make a recipe with measurements and all to share with you.
Now, you can always cook chicken and use it in this recipe but like I said, we made it with canned chicken to make life easy. That is why I gave it the name “QUICK” chicken salad.
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Quick Chicken Salad
- 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
- 3/4 cup light mayonnaise
- 1 cup red grapes, halved
- 1 green onion, diced
- 1 stalk celery, diced
- 1/2 cup diced apple
- salt and pepper to taste
- pecans or cashews, optional
- In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
- Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.