Lunch is something I struggle with. We rarely have leftovers, and while I love peanut butter sandwiches...sometimes that get's old. Just as I was trying to get some inspiration for lunch ideas, my sister sent me this chicken salad recipe.
When I say this is just so yummy, I don't even think that does it justice! It's got some unique ingredients in my opinion and it's not too mayo-y. I made it this week and both Blake and I ate off it for several days. It went great with yummy rolls from the Publix bakery and I ate it with pretzel crisps one day. But, honestly you could just eat it with a fork.
Ingredients:
4 cups shredded rotisserie chicken
2 stalks of chopped celery
1/4 cup chopped red onion
1 diced jalapeño (skip this if you are sensitive to spicy foods)
1 cup sliced red and green grapes
1/4 cup chopped fresh dill and fresh parsley
1/4 sliced almonds
3 tbsp sunflower seeds
Dressing:
3 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp olive oil
1/2 cup mayo
2 tsp red wine vinegar
1/2 tsp fresh ginger
salt and pepper to taste
The directions are simple! Just combine all the chopped ingredients, and then add the dressing. Serve chilled! Printer Friendly recipe here.
-Kristen
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