Another salad? You bet! It is simply too hot and humid to eat heavy meals. I like to bake up a bunch of chicken breasts one day a week and work the cold meat into the week's recipes. This is my famous chicken salad--it has evolved over time and changes depending upon what is in the fridge. One thing that always remains: The salad MUST be served on a bed of greens garnished with tomatoes.
4 boneless chicken breasts, baked and diced into 1/2" cubes
2 celery stalks, diced
1 small onion, diced
1/4 nuts (I like toasted pine nuts or slivered almonds)
1 cup grapes, sliced in half (optional)
1/2 cup crasins or raisins
1/4 cup mayo
1/4 cup olive oil
1 tsp mustard
1/2 tsp tarragon
1/2 tsp salt
1/8 tsp ground pepper
1 tsp fresh lemon juice
Mix all the above ingredients. Enjoy. The leftovers are amazing and this also works great stuffed into pita bread for lunches.
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