This is such a staple recipe I feel kind of silly actually putting a recipe out there but one of the things I’d like to do with this blog is help introduce newbies to simple recipes that are not intimidating and the heart of a family meal. This is one of those recipes. Besides, I’m sure at some point my son will ask me how to make this and I can just direct him here!
Summer is chicken salad and picnics.
It’s having something that’s grab and go.
Something that doesn’t have to be served with bread – crackers or carrots rounds will do.
Potato chips as a side dish makes it perfect!
My daughter and I differ on how we like our chicken salad – I prefer red grapes and walnuts but she likes craisins and almonds. They’re both really good so you can decide for yourself. I’ll give the options for both!
I have a few suggestions on how to serve this too.
• On bread – gluten-free or gluten-full (duh.)
• In a bowl with crackers, again, gluten-free of gluten-full.
• In lettuce wraps. This is actually one of my favorite ways and travels really well in a cooler.
• In a bowl with raw carrot coins. You can make these yourself by slicing a large carrot on the diagonal in the thickness that you like. Great for scooping.
• On a lettuce salad with slightly sweet dressing.
• Give me your suggestions – how do you eat your chicken salad?
*Here’s the recipe for my homemade mayo!
- 3 c. cooked chicken (I often make this from a roasted chicken then use the bones for broth.)
- ½ c. mayonnaise (Check out the recipe on my blog or use something that’s non-GMO like Hain’s.)
- ½ tsp. Dijon mustard
- 1 ½ tsp. red wine vinegar
- 1 Tbls. parsley, minced
- ¼ cup slivered almonds (or walnuts)
- ¼ cup. Craisins or (½ cup red grapes, halved)
- Combine all and mix well.
- Chill well before serving.