Google+ Followers

Wednesday, March 5, 2014

Wednesday Eats and Treats: Poppy Seed Chicken Salad

My friend, Christie Pettibon, gave me this recipe several years ago. It's good for church fellowships, showers, and other parties, as well as to keep on hand for easy lunches. We served this as the main dish at my parents' anniversary party last month. It can be prepared ahead of time and keeps well in the refrigerator. It's also great for road trip picnics. I make a batch and then we stop at a nice park while traveling, stretch our legs, and fix chicken salad sandwiches. These little picnics, coupled with a steady supply of snacks and fruit for in-car consumption, really cut down on the expense of traveling.

Poppy Seed Chicken Salad

4-6 chicken breasts, cooked and cubed (4-6 cups)
1 tablespoon walnut oil (Key ingredient!)
1 cup mayonnaise
2 stalks celery, diced
red seedless grape halves to taste
3 teaspoons poppy seeds
1 cup pecans, diced


Mix and enjoy. 
Garnish with fresh strawberries and grape clusters.

No comments:

Post a Comment