Husband and I don’t go to restaurants too often. So at the beginning of the week, I sometimes make grilled chicken that we can use for fajitas, quesadillas, and salads. This paired with the fact that we eat a lot of salads, helps us eat healthy without a huge time investment on busy weeknights.

Last week, I got a bit hooked on a simple salad of spinach, green apple, & pecorino with a splash of sherry vinegar and olive oil. So, using that as a stepping stone, I decided to try a little twist on the Southern classic: chicken salad. Perfect for picnics, Sunday suppers, and busy week nights.

Ingredients:

2 cubed grilled chicken breasts

1/2 cup celery

1/2 roasted red pepper

1/2 green apple

Dressing:

1 heaping Tblsp minced green onion

1 Tblsp minced basil

3 Tblsp mayo

1 Tblsp sherry vinegar

Mix together all the ingredients and then serve on the bread of your choice. I think it’s best when dressed with spinach, a slice of tomato, and a little bit of pecorino romano cheese.

Bon appetit!