I love the ease of salads. Just throw everything together and it is ready to serve.
You can pretty much add anything to a salad and it still tastes good. Take this salad for example. I just opened the fridge and looked around for what fresh ingredients we had on hand and built on that. Most people have a basic chicken salad recipe that they always use, but I like to change it up every time I make it.
You could, of course, serve this on bread, with crackers, or just eat it by itself. I happened to be making this low-carb so I went with the lettuce wraps as a quick lunch for my dad. It is a pretty idiot proof recipe and it takes about 10 minutes. Perfect for hot summer days and picnics.
Ingredients
- 3 cups cooked chicken, chopped
- 2 small red bell peppers, chopped
- 1 medium onion, chopped
- 1 medium apple, peeled and chopped
- 1 large dill pickle, chopped
- 1 cup peanuts, roughly chopped
- 2 cups mayonnaise
- 1 teaspoon paprika
- 1 - 2 tablespoons sugar (this is optional and I didn't add it)
- salt and pepper to taste
- 1 head iceberg lettuce, washed and dried (for wraps)
Instructions
- Combine all ingredients except lettuce in large mixing bowl and stir very well. Spoon onto large lettuce leaves and serve immediately.
What do you add to your chicken salad?
We use dried cranberries, finely diced pickles and crushed walnuts (spiced) and the “what’s in the fridge” approach as well.