So! I thought I'd share this yummy chicken salad recipe I came across on my new favorite site, Pinterest. If you haven't tried it, do. It's awesome. Anywho, I was really growing weary of my usual turkey and cheese or PB&J sandwiches for lunch, so I saw this and thought I'd give it a try. Loved it. It made a ton, and lasted all week, even with both Jason and I eating it. For added crunch, top it with some crisp romaine or red leaf lettuce. Recipe adapted from Chaos In the Kitchen.
- One large can chunk chicken (you can use fresh chicken, too, just boil and break apart into chunks)
- 1 cup toasted walnuts or pecans, chopped {you can either toast the nuts in a pan on the stove or in a toaster oven}
- 1 cup dried cranberries {the orange flavored ones from TJ's add a nice touch of citrus}
- 1 small shallot, diced
- 2 ribs celery, diced
- 1 cup seedless red grapes, halved
- 2/3 cup mayonnaise {depends on how mayo-y you like your chicken/tuna salads...I just added until moistened}
- 3 tbsp red wine vinegar
- salt and pepper, to taste
- Combine the ingredients in a large bowl. Adjust ingredients as needed or desired.
- Chill before serving.
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