It’s hard to believe the end of the week is nearly here! I finally am getting back in to the cooking groove – just in time to leave. 🙂 This week I made a salad with chicken and veggies, bbq chicken pizza, and today’s featured recipe – chicken salad. Yes, it was chicken week. I cooked four chicken breasts on Monday and made them last for three meals. It worked well and everyone enjoyed the dinners!
A good chicken salad is wonderful and yet I have a hard time finding it. I vary mine with one exception – it always has some kind of fruit in it. The fruit is often grapes but I’ve also used craisins and various other things. My version today includes apples as well as grapes. I like the natural sweetness the fruit adds as well as the color!
ALAINA’S FRUITED CHICKEN SALAD
Print This Recipe
1 1/2 – 2 chicken breasts, diced
1 apple, cored and finely diced
1/3 c. red or green grapes, quartered
2 stalks celery, finely diced
2 Tb. red onion, finely diced
1 Tb. lemon juice
1/3 c. mayonnaise (I often use half mayo and half plain yogurt)
1 tsp. dried dill OR 1 Tb. fresh dill
Salt & Pepper to taste
Combine all ingredients. Serve over spring greens or lettuce or as a sandwich filling. (We really liked this served over the greens with water crackers on the side). Serves about 4.
Nothing like waiting until the end of the month for our giveaway! This beautiful cookbook is the Williams-Sonoma Seasonal Celebration Spring book by Joanne Weir. The pictures alone will inspire you to try recipes and experiment with spring produce! It offers recipes such as Fresh Pea Soup w/Lemon Creme Fraiche, Asparagus-Parmesan Cheese Puffs, Spicy Deviled Eggs, Spinach & Bacon Souffle, Lemon Cloud Tart, and many more.
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I leave tomorrow so I will try to close the giveaway sometime next week but the winner will not be announced until after May 9.