Quick & Simple Summer Chicken Salad
Growing up in the South my grandmother always made some kind of mayonnaise-based salad out of any leftover meat we had. For example, we all knew after Thanksgiving there would be turkey salad the next day made with relish and egg. This is my grandmother’s favorite base for chicken and turkey salad. My grandmother’s famous salads are still being fought over until this day because they’re so good. I think it’s the love she puts in it because none of us can get it to taste just like hers.
But I have a great recipe perfect for summer barbeques or a quick lunch that everyone will love. It will take you less than 20 minutes to make if you have prepared chicken.
Ingredients
1- precooked chicken breast
3-Tablespoons of mayonnaise
1- Tablespoon of Dijon Mustard
¼ -Cup of onions
2- Tablespoons of chopped sweet peppers
¼- Cup of Chopped mango
Salt and pepper to taste.
Directions:
In this recipe, I used grilled chicken that has been marinated in pineapple juice, vinegar, salt, and pepper.
Combine all ingredients and season to taste. See I told you it was simple. Serve with your favorite crackers or vegetable.
Tip: Use cold chicken that has been in the fridge overnight. The chicken will cut into beautiful chunks and won’t shred while cutting.
More Tips
You can switch out the mango for strawberries if you are on low a carb diet because berries have less sugar. I use Dijon mustard in this recipe because the taste is more subtle and the color is not as harsh as yellow mustard. The thing about these kinds of salads is you can have as much fun with them as you want; just make sure the flavors complement each other. Lastly, even though this is a summer salad, it contains mayo, so always keep it cold. Even while it’s being served, it’s best to keep it on ice.
What’s your favorite summer salad?
