Kendra Adachi (a.k.a. The Lazy Genius) talks often about having “brainless crowd pleasers” in your recipe repertoire. These are the dishes you can make in a pinch, you know from memory, and at least most everyone enjoys them (I know, I know, there’s always that one extra picky child).
This chicken salad is one of those brainless crowd pleasers. I can whip up a batch for my husband and me in just a few minutes, and if I serve it over greens with diced avocado, I’ve got a filling, PRO-packed lunch. (Bonus: This is a great dairy-free alternative to many yogurt-based chicken salad recipes!)
2 (12.5 ounce) cans of chicken (or about 3 cups of chopped cooked chicken)
8-10 ounces red grapes, halved (about 1 ½ - 1 ¾ cups when halved)
1 ½ cups chopped celery
¼ cup mayonnaise
Salt and freshly ground black pepper
Arugula, diced avocado, and balsamic vinegar (optional)
If using canned chicken, drain the chicken. In a large bowl, mix together the chicken, grapes, celery, and mayonnaise. Season with salt and pepper to taste.
For a “chicken salad salad,” serve a couple spoonful's over a bed of arugula. Add diced avocado, drizzle with balsamic vinegar, and enjoy!
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