Thursday, May 1, 2008

Fruity Chicken Salad

I've been feeling particularly savory of late (this is indeed a rare occurance)! Today I made yet another exam staple, fruity chicken salad. This is the perfect chicken salad for plopping down for an afternoon with the giant bowl of chicken salad and a sleeve of Ritz. I recommend only pulling one sleeve out at a time for portion control. ;)

Fruity Chicken Salad

4 chicken breasts, boiled and shredded
1 (-2) cups sliced grapes (I cut a large grape into 6 pieces)
1 medium apple (the original recipe calls for peeling, but I've never thought it needed it), sliced (I dice it fairly finely)
1 cup chopped pecans (or walnuts)
1 Tbsp dijon mustard
1 tsp celery salt
1 cup (or more, to taste) of mayo (I use light miracle whip)

Mix everything together and add more mayo as needed, to moisten.