One of my favorite go tos' chicken salads during these hot summer days.
"Ain't nobody got time" to slave over a hot stove, specially during the summer.
So when I do cook in that hot kitchen I try to knock out a couple dishes or at least get a head start on prepping.
When I did the raviolis the other night I quickly boiled some chicken breast then let them cool down and stored them in the fridge for this yummy easy, light but filling salad. Perfect for lunch or dinner.
Partner this salad with a refreshing iced brew tea or juicing a couple fruits and vegetable as I did (see my cucumber apple lemon juice recipe). You'll be good to go!
2 baked/roasted/boiled chicken breast shredded
1 small yellow apple cored and diced
1 c red seedless grapes diced
1 small red onion diced
2 tbsp light sour cream *may use less
1 tsp Dijon mustard
1 tsp Hellmann mayonnaise
Black pepper to garnish
Romaine Hearts greens
In a bowl add shredded chicken, onion,apples and grapes and set aside.
Wash romaine leaves and set aside.
In a small bowl mix throughly the sour cream, mustard and mayo then pour over the chicken salad. Stir to coat evenly then fridge before serving.
When ready to serve spoon (as desired) salad mix onto the romaine leaves and sprinkle black pepper.