Chicken Salad

I don’t know about you but, when I hear the words ‘chicken salad’ my mind races back to a church social I attended once. White rolls were split open and shoved to overflowing with a thick, white, goopy mixture that a gray haired woman termed ‘chicken salad’. I had not begun my weight loss journey at that point, but even then I knew just by looking at the stuff that it was nowhere near good for you. I don’t think that the Good Lord meant for us to eat anything covered in a thick, white, artery-clogging substance called mayonnaise. But that’s just my humble little opinion.

The recipe I have for you today puts a much healthier spin on the term ‘chicken salad’, and it is SO YUMMY!! Here’s hoping that you’re hungry!

Chicken Salad

2 cups baby spinach, washed (per person)

3 oz. chicken breast, shredded or sliced (per person)

1/4 cup red or green grapes, cut in half (per person)

1/4 cup red or green apple, washed and chopped (per person)

1/4 cup celery, chopped (per person)

1 Tbs. walnuts or pecans, chopped (per person)

Combine all ingredients in a large bowl and toss together gently. When I make this  salad for a crowd, I use both green and red grapes as well as red and green apple. I think it makes  it look pretty and if it looks good, people will eat it. My family likes it with a touch of fat free raspberry vinaigrette. I prefer it with a little bit of freshly ground pepper on top. You decide  how you like it best….either way this salad recipe is a keeper. All I know is that hopefully when my kiddos are grown and gone, if they hear the words ‘chicken salad’, they won’t automatically think of an artery-clogging version of something that should be good for you. 🙂