Chef Gary's - Chicken Salad Recipe

Chicken Salad Recipe

Refreshing and nutritious for summer lunch or brunch. There are dozens of ingredients that make a great summer chicken salad. Here are two of my favorites and a list of other ideas. The quantities are not really that important. Just throw it all in a bowl and mix. You can always add more or less depending upon your personal taste.

Servings: 4 to 6 Prep time: 45 min Cooking time: 15 min
Ready to eat in: 1 hr + cooling time
Utensils: Mixing bowl, frying pan

Chicken, Grape & Pecan Salad: 2 to 3 cups of cooked chicken - diced or pulled; 1 cup mayonnaise; 2/3 cup pecans - pieces; 3 stalks of celery - diced; 1½ cups seedless grapes; 1 small red pepper - diced; ½ cup red onion - diced; Salt & pepper to taste

Directions

It's very simple - mix all ingredients and refrigerate at least 2 hrs before serving.

Chicken, Basil & Pear Salad: 2 to 3 cups of cooked chicken - diced or pulled; 1 cup mayonnaise; 1 cup fresh basil - chopped; 3 stalks of celery - diced; 2 pears cubed - tossed with lemon juice; 1 small red pepper - diced; ½ cup red onion - diced; Salt & pepper to taste

Directions

Mix all ingredients and refrigerate at least 2 hrs before serving.

Alternative recipe ideas to add the chicken and mayo mix.

½ c coconut, 2 tsp curry, celery, red onion, red pepper.

Basil, Parmesan, celery, red onion, red pepper.

½ cup raisins in lieu of grapes.

Apples, raisins, celery, red onion, red pepper.

Top with fresh sliced strawberries.

Sliced almonds.

Lime, cilantro, red & green peppers, pepper flakes, onion, celery.

Lemon pepper, lemon juice, celery, onion, peppers

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