Monday, April 4, 2011

Chicken Salad

Simple and easy is what I'm currently looking for in recipes lately. Starting my third trimester soon and slowly losing patience with cooking (among other things) has just drained me; physically and mentally. This was easy to make and actually made lots of leftovers which were amazing the next few days! This is something I could see my husband making when the baby comes because it's so easy and not very time-consuming. Next time I might try it with some leftover chicken breast, shredded, to see if I can taste the difference.

We also just got back from our "babymoon" in Washington DC so I might post about the places we ate there soon as well. I made a list of the good places and the bad places to avoid. It's about even on both sides.

Chicken Salad
Adapted from: Allrecipes
Serves: 4-6

2 10-ounce-cans chicken chunks, drained & rinsed
1 cup seedless green grapes, halved
1/2 cup sliced almonds
1/3 cup pecans, chopped
1/2 cup chopped celery
1 8-oz can mandarin oranges, drained
1/2 cup cucumber ranch salad dressing
1/4 cup mayonnaise

Mix all ingredients in a medium mixing bowl. Cover and allow to chill for at least 1 hour in the fridge. Serve on warm buns or large croissant rolls.


  1. That looks delicious!!
    Do you have to cook chicken?
    H&H (happy & healthy) 9! I'm due mid October!

  2. If you use fresh chicken breast then yes, but the canned stuff is already cooked. I rinsed it off to get rid of some of the sodium too. Just a personal preference though.

    Tara told me. CONGRATS!!