Easy Summer Chicken Salad

Easy Summer Chicken Salad

When summertime comes around I can’t help but pull out this delicious family recipe! It was first made by my great-grandma and overtime different family members have adapted different versions of it to match their personal tastes, but the basics still stay the same. It’s a perfect summer meal because it requires very minimal cooking (if any at all!) and is super fast to throw together. Now when I tell people the ingredients I’m generally met with a few odd looks, but I promise that even the pickiest of eaters have all loved this recipe and came back for seconds! And it’s so quick and easy it makes for a perfect summer lunch. I hope you’ll enjoy it as much as I do!

Ingredients:

1 can crushed pineapple (or if you’d rather use fresh; 1 whole pineapple and 1 small can of pineapple juice)

1 bag grapes (green or red)

1 whole cooked chicken (or 4 fresh/frozen chicken breasts)

~3/4 cup mayonnaise

1 package chopped nuts (optional)

Salt and pepper to taste

Directions:

1. If starting with fresh or frozen chicken breasts: Cut them into bite sized pieces then cooking them on medium heat for about 10 minutes, or until they are fully done and no longer pink on the inside. Put them in a large bowl and transfer them to the fridge to cool.

If you starting with a whole rotisserie chicken: Peel off strips of chicken (excluding the skin) into bite sized pieces and put in a large bowl.

2. Cut the grapes in half. Add them to the bowl of chicken.

3. Open the can of pineapples. Drain the juice into a small bowl and set aside. Add the crushed pineapple to the rest of the mixture.

4. Add the 3/4 cup mayonnaise, salt, and pepper. Mix together thoroughly. The mixture should be creamy. Next, you’ll want to slowly add in the pineapple juice, mixing in a little at a time until you reach your desired taste. At this point, you’ll want to do a little trial and error. If you’d prefer it more thick, then add in some extra mayonnaise. If you’d rather it less thick, add in some more of the juice. I personally prefer to add a lot of juice but it’s all up to your preference.

5. Lastly top it with chopped nuts (optional) and serve it with crescent rolls on the side or on bread as a sandwich to go!

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If you’d like some ideas for other variations, in the past we’ve added an apple to the mixture as well as seasoning salt. It also tastes delicious with some candied pecans instead of just plain chopped nuts, or you could add some cranberries for a little extra flavor as well :).

This is my favorite summertime meal so I’d love to hear some feedback from those of you who tried it! And as I love trying new dishes, feel free to comment below with your own favorite summer recipes!

<3 Ash

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2 Comments

  1. Janice Sacramento
    June 11, 2015 / 6:27 pm

    Yes, it has been a family favorite for years. Another good summer meal is cold shrimp and macaroni salad. I like to add some sweet pickle juice and paprika too mine. Gives it an extra zing.

    • June 11, 2015 / 6:46 pm

      Chicken salad is my favorite like Macaroni Salad is Matt’s favorite! He can eat a whole batch by himself haha. We are probably going to make that next week!

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