Sunny Summer Chicken Salad
photo by Megan Krape
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1190.67 g boneless chicken breasts (6 regular sized boneless chicken breasts)
- 709.77 ml celery (Diced)
- 709.77 ml red seedless grapes (Cut in Half)
- 532.32 ml fat-free mayonnaise
- 44.37 ml lemon juice (Fresh Squeezed if Possible)
- 4.92 ml kosher salt
- 2.46 ml white pepper
- 2.46 ml black pepper
directions
- Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
- Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
- Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve. So. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
- Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
- Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.
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RECIPE SUBMITTED BY
Air Force Medic, Military wife, I love to cook and bake and am (mostly- I did work as a recipe developer for a large food-science company once upon a time) a self-taught baker and chef! I love love LOVE to travel- my husband and I currently live in Germany with the US military. Great way to travel on the cheap and try foods from all across the world! :)