Wow! I can’t believe it’s already the middle of August. Summer really flew by this year! One good thing about this time of year, is that it’s tomato season in Illinois. Yay! Fresh, right out of the garden, tomatoes are one of my favorite foods. We don’t have a garden, but one of my wonderful sisters does, and she has been giving us some of her tomatoes the last few days. I thought I would share with you a favorite chicken salad recipe that I like to serve on top of fresh tomatoes and lettuce.
I started eating chicken salad this way after having it served like this in my favorite beach bar and grill in Florida. They layer the lettuce leaves, tomatoes and chicken salad, and it’s delicious!
This chicken salad recipe was given to me by my mother-in-law, who is a fabulous cook. Big shoes to fill when I married my husband, (which I never did fill them!) It’s an easy recipe, with only 4 ingredients. My kind of recipe.
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Chicken Salad
Ingredients:
2 1/2 lbs. chicken breast – cooked and shredded with a fork
2 oz. slivered almonds – roasted ( I put them on a pie plate into a 350 degree oven for a couple of minutes to roast them)
1 3/4 cup of mayo (or I use Miracle Whip Light)
1 cup of red seedless grapes – cut into quarters
Mix together and enjoy!
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I’m partying here!
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