Tuesday, March 16, 2010

Getting Ready for Spring

Is it really the day before St. Patrick's Day? Where the heck have the first three months of 2010 gone? Don't get me wrong...I'm certainly not complaining since we're that much closer to sunshine and tulips (my favorite flower)! And I live in the South - geesh. This winter weather has been for the birds!

In my quest for an early spring, I decided to make a batch of my favorite chicken salad to get me in the mood. I adore chicken salad. In fact, I actually have quite a few recipes, but I keep coming back to this one as the old standby. You can't go wrong.

It draws rave reviews from crowds, is great as a snack or a meal, pleases even the heartiest of meat-eaters (it passed my Dad test!) and it's just plain yummy. The best part is that it takes less than 15 minutes to pull together. First, you start by chopping and dicing a bunch of red grapes, red apples and celery.

Next, heat up some frozen, diced chicken that's been precooked. Add it to the bowl.

Toss everything together with poppyseed salad dressing and a spoonful of mayo and you are good to go. You could add nuts or dried berries if you like.

Pure bliss, I'm telling you. You'll never go back (to whatever pre-made chicken salad you just bought at the grocery store).

The Best Chicken Salad Ever

1 red apple, diced
1 bunch of red grapes, halved
2-3 celery stalks, sliced thinly
1/2 bag of frozen, diced chicken (precooked, such as Tyson)
1/3 Cup (or so) of poppyseed salad dressing
1 Tablespoon of mayo

Heat chicken according to directions. Dump everything in a bowl and toss until fruit, celery and chicken are coated with dressing. (Start with a small amount of dressing and add more as needed; the dressing will settle to the bottom of the bowl.)

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