Summertime invites “cold” food. The heat—especially our 100+ degree Dallas days—almost demands it. For that reason and others (cost, freshness, etc.), salads reign supreme in the Wilson household.
Rotisserie chicken (or three boneless chicken breasts, cooked, then diced) Note: I prefer “flavored” ones, like barbecue—YUM!—or lemon-pepper.
1 large green apple (peeled and diced) I like to pretend I’m Meg Ryan in Sleepless in Seattle and slice the apple all the way around, circling from top to bottom.
3 boiled eggs (grated)
1 cup chopped pecans
Mayonnaise (to taste). Honestly, I probably used 2 cups. YIKES!
Salt and pepper to taste
Add Tony Chacheres seasoning. It gives the chicken salad a Cajun flair.
Mix all ingredients and serve on whole grain bread, croissants, or crackers. The salad keeps up to 5-7 days in the fridge.
We make this every couple of weeks through the summer. Enjoy!