Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Chicken Salads for Summer

When summer turns on the heat, and you’re in the mood for light, delicious and easy to make meals… chicken salads are idea! Here’s two of my versions for summer. Enjoy!

foodchickensaladwithblueberriesACR

Chicken Salad with Blueberries and Coconut

Salad Ingredients
4 cups cooked chicken, cut into cubes (I use rotisserie chicken for salads)
1/2 cups celery, diced
2 cups fresh blueberries
1- 1 1/2 cups dried, flaked coconut (depending on your taste)

Dressing
1 1/2 cup Hellmann’s light mayo
1/4 cup sugar
1/2 teaspoon celery seed
1/4 cup milk (to thin to desired consistency)
In a medium bow, add all of the ingredients and whisk together until well blended. Cover and chill in refrigerator, until ready to use.

Wash and dry Romaine lettuce, and chill in the refrigerator.  Remove all of the meat from a rotisserie chicken (this will give you enough chicken for several salad recipes) and dice into bite-sized portions.

In a large bowl: add chicken, coconut and celery. With a large spoon, stir until well mixed. Add blueberries, and gently mix together, keeping blueberries whole and intact. Add dressing and gently mix salad.  Serve a generous scoop of salad onto a bed of chilled Romaine lettuce, on a chilled plate. Serve! Makes 4 generous sized salads.

Image
Chicken Salad with Grapes and Almonds

Salad Ingredients
4 cups cooked, cubed chicken (I use rotisserie chicken for all of my salads)
2 cups green grapes, washed and halved
1 1/2 cups celery, diced
1/2 cup almonds, crushed

Dressing
1 1/2 cup Hellmann’s light mayo
1/4 cup sugar
1/4 cup milk (to thin to desired consistency)

 In a medium bow, add all of the ingredients and whisk together until well blended. Cover and chill in refrigerator, until ready to use.

Wash and dry lettuce, and chill in the refrigerator.  Remove all of the meat from a rotisserie chicken (this will give you enough chicken for several salad recipes) and dice into bite-sized portions. If you’re using whole almonds, put them into a zip-lock bag and crush them with a rolling pin.

In a large bowl: add chicken, celery, grapes and almonds. With a large spoon, mix  ingredients together, until well blended.
Add dressing to salad ingredients, and mix together until dressing is coating all of the salad. On a chilled plate: scoop a generous portion of chicken salad onto lettuce or over sliced tomatoes, cut into pinwheels. Serve. Makes 4 generous sized salads.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s