The next time you have your grill going, throw on a couple of extra chicken breasts, set them aside and let them cool and then wrap them and refrigerate. Use them to mix up this salad for a quick lunch or light supper later in the week.
Quick Grilled Chicken Salad
2 grilled chicken breasts, diced
1 cup mayonnaise
2 cups seedless red grapes, halved
2 green onions, diced
1 cup of celery, diced
1 diced apple, peeling on
1 teaspoon salt
1 teaspoon pepper
1 cup chopped pecans
Cut the grilled chicken into bite sized pieces.
In a large bowl, combine the chicken, grapes, green onion, celery, apple, salt and pepper and chopped pecans.
Add the mayonnaise and stir to evenly coat all the ingredients. You can adjust the amount of mayonnaise to your taste. I personally added a little more to make the salad more creamy.
Serve on rolls, bread or croissants, on a bed of lettuce or with some Triscuits (like I did).
...and that's What's Cooking at Cathy's ~ Enjoy!