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It’s officially summer and that means a lot of picnics and BBQs. Due to my husband’s grand advertising skills, I get either asked by hosts to bring my now famous chicken salad which my hubby re-named Chicken Goodness, or he begs me until I give in and make a batch. Regardless, enough people have heard about it and/or sampled this delightful summer treat, so I am sharing it’s simple and not so strict recipe.


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Ingredients:
2 1/2 cups – Chicken breasts (Depending on how much chicken you like in the salad.)
1 cup – Green Bell Pepper {generally 1 pepper}
1 cup –  Red seedless grapes quartered
8 oz – Medium size shells pasta (cooked al dente)

Sauce:
1/2 cup  Mayo
Dash of milk (just enough to stretch the mayo or until the consistency is to you liking)
1 TBSP – Honey
1 tsp – onion flakes
1 TBSP parsley flakes {optional}
Seasoned Salt – To taste

While the chicken is grilling {I use my handy dandy George Forman grill}, wash and slice the grapes into quarters. Set aside.

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Wash the green pepper, cut off the top just below the stem, remove the seeds and white membrane. Slice the pepper into strips and then into smallish cubes.
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Refrigerate for at least three hours, although I find that this salad is best if made the day or night before. If after refrigeration the pasta seems to have absorbed the sauce and seems dry, try adding a bit of water in gentle splashes and mix well. The pasta will then release the sauce. For larger gatherings, I simply add a chicken breast or two, increase the amount of bell peppers, grapes and pasta and of course I make a bit more sauce.

I apologize that this isn’t exact in measurements and portions. As I said, this recipe is all about taste and what you like. If you don’t like bell peppers, leave them out. Sometimes I like to add cucumbers, but my husband just doesn’t prefer it that way. The thing that I love about this salad is that the more you make it, the more you will know exactly how you and your family like it. Try it, have fun with it and if you add something that I don’t have in my recipe and it turn out amazing, let me know so I can give it a whirl.

Oh and I truly must give credit where it is due. This is my mother’s recipe from when I was growing up. Adam simply loved it so much he named it and now tells everyone about it and then wonders why there is never enough left for him. =)

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