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| Photography property of Dawn Gagnon All Rights Reserved |
Summer is coming and lighter tasty dishes are on everyone's menu in South Carolina. Whether its sandwiches for a picnic, or a great way to have a light lunch on the linai, you'll love this simple recipe for chicken salad.
Makes 4 servings
Ingredients:
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon of celery seed
1/4 teaspoon smoked sweet Paprika
3/4 teaspoon onion salt
1/2 teaspoon white pepper
2 6 1/2-ounce cans chunk breast of chicken drained well (you can also use left over fried chicken, just pulse it in the food processor for a few seconds skin and all for a great tasting alternative)
1 cup celery minced (include leafy ends)
1 cup diced apples
1/2 cup chopped dried cranberries, use golden raisins as alternative
One half of a small onion finely minced
Lettuce leaves
1/4 cup well chopped pecans
Instructions:
In a large bowl, stir mayonnaise, lemon juice, curry powder, celery seed, Paprika, White Pepper, Onion salt until blended. Gently stir in chicken, celery, apples, dried cranberries, minced onion and walnuts. Chill if desired. With a large ice cream scoop, scoop up chicken salad and place on top of bed of lettuce. Serve as a dip with some Saltine crackers or on two slices of croissant bread for a delicious chicken salad sandwich.
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