It is definitely summer in the South, meaning you walk outside and feel like you’re in a sauna that just won’t quit. Don’t even get me started on being eight months pregnant in this humid, sticky heat! Any who, the last place any of us want to be is stuck inside a hot kitchen so I am a major fan of whipping up a batch of this chicken salad! It takes less than ten minutes to make and goes straight into the fridge. My mom gets full credit for this light and fruity recipe that’s perfect for a special occasion or lunch on the go. I make this year around but it’s especially popular in our house during these hot months. It’s SUPER easy and I promise you’ll fall in love.
2-3 chicken breasts, cooked (I use Ina’s fool-proof method or buy a rotisserie chicken)
1 can pineapple chunks (or fresh if you have it)
Seedless red grapes
Pecans (chopped or halved, per your preference)
Sea Salt & Pepper
Super simple instructions:
Chop up your chicken into small pieces. Cut pineapple chunks and grapes into halves. Chop up a fair amount of green onion – it adds that little punch this salad needs – and mix everything together in a large bowl. Add as any pecans as you like – I like a lot – and stir again.
Now comes the Hellman’s. Put *maybe* a spoonful in and stir. Add a little more if you need to but only enough to just bind together. A little goes a long way! Add a pinch of sea salt and pepper and stir one more time.
Cover the bowl and put into the fridge to chill for at least half an hour.
Serve on a bed of spinach, your favorite toasted bread, crackers or right out of the bowl by the spoonful! xo