I can’t believe I’ve never blogged about our chicken salad before! I posted a recipe for Sweet Garlic Chicken a few days ago and mentioned using the leftovers for chicken salad. But when I went to link-up to my post about chicken salad (which I was just sure existed) — there wasn’t one. Well, I did use those leftovers for chicken salad. And my daughter took pictures.
We make extra chicken every single time so that we can later use the leftovers for chicken salad. It doesn’t matter if it was sweet chicken, spicy chicken or just plain old grilled chicken – we save the extra. If you plan on making the chicken salad within two days of your original meal you can just put the chicken in the refrigerator. If you are worried that life will get in the way, dice up the chicken and pop it into the freezer. Either way, when you are ready for the chicken – it will be there. Prepared as chicken salad two chicken breasts will serve us all sandwiches for lunch including seconds.
Ingredients: 2 chicken breasts, 1 cup of grapes, 1 stalk of celery, 1/4 red onion, 2 tablespoons of mayonnaise, salt and pepper to taste.
First, you need to dice the chicken into cubes. Then you cut the grapes in half. Dice up the celery — my kids like it so tiny it is barely noticeable but you can do this however you want. Dice up the red onion. Regular onion works fine but red onion takes it up a notch. Mix everything together and salt and pepper to taste.
My kids prefer this chicken salad served on crescent rolls from the grocery store bakery($5), but in a pinch we have even served this with sandwich bread or crackers or straight on a plate. My gluten-free dairy free daughter almost always eats it on her special crackers. The grapes give the salad a nice sweet crunch. You can actually use other seasonal fruits — apples and pears work great in the fall.