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!