Anyday Picnic Salad
April 04, 2011 | Peggy Martin
April’s featured recipe is one of my favorites. It’s easy, versatile, and very tasty. I serve Anyday Picnic Salad on top of romaine as a salad, or on whole wheat bread as a sandwich. You can use apples and grapes as the fruit, or try strawberries, melon or pineapple. Once when I was out of celery, I used radishes to give it a little crunch.
Lots of recipes call for a cup or two of cooked chicken. You can buy strips of grilled chicken in the refrigerator case, canned chicken, whole chicken, chicken parts, etc. Cooking whole chicken or leg quarters and separating the meat from the bones and skin is probably the least expensive, but it does take a little time and mess. For a big money and time saver, buy chicken breasts when they are on sale, grill or cook them in a little water on the stove, then cool and freeze in 2 cup portions.
- 1 1/2 cups diced cooked chicken
- 1 apple, cored and diced
- 1/3 cup chopped celery (about 1 stalk)
- 1/3 cup light ranch dressing or creamy salad dressing
- 1/8 teaspoon pepper
- 1/4 cup chopped pecans or walnuts (optional)
- Optional: Use 1 cup halved seedless grapes instead of an apple
- In a medium bowl combine chicken, apple, and celery. Add dressing and pepper and stir to coat. Stir in pecans or walnuts, if desired.
- Serve immediately or cover and refrigerate up to 24 hours. Serve on a lettuce leaf, spread on bread or tortillas or a sandwich, or spoon into a halved tomato or cucumber.