It’s no secret that I like for meals to be quick and easy to prepare. This chicken salad recipe is just that. I make a huge bowl of this every year on our annual beach vacation. It’s great to have on hand for a quick yummy lunch.
Here’s What You Need:
4 Cups Diced Chicken
I roast a whole chicken. Use the breast meat for this chicken salad. Save the dark meat for a casserole or soup.
1 Cup Diced Red Onion
1 3/4 Cups Quartered Red Grapes
Handful of Slivered Almonds
1 1/4 Cup Mayo
Salt & Pepper to Taste
Mix all of the ingredients together and serve on crackers, a croissant, or as a lettuce wrap. Refrigerate your leftovers.