This summer we spent a week on vacation with my parents. While there, I helped my mom whip up a quick chicken salad one day for lunch. We used canned chicken to make it because it was quick and convenient. A vacation is suppose to be a vacation. So, we didn’t want to spend too much time in the kitchen.
It tasted so good, I had to come home and make a recipe with measurements and all to share with you. You need to have to cans of chicken to start. If you don’t want to use canned chicken, you can use 3 cups of cooked chicken instead.
Next, these is some mayo mixed in there. Now that you have your creamy chicken base, it’s time for the mix in. This version includes red grapes, green onion, celery, and apple. If you’d like, you can also mix in some walnuts or cashews. My husband loves some cashews in there.
Now, you can always cook some chicken and use it in this recipe. But like I said, we made this chicken salad with canned chicken to make our life easy. That is why I gave this recipe the name “QUICK” chicken salad.Print
- 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
- 3/4 cup light mayonnaise
- 1 cup red grapes, halved
- 1 green onion, diced
- 1 stalk celery, diced
- 1/2 cup diced apple
- salt and pepper to taste
- pecans or cashews, optional
- In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
- Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.