It’s getting hotter outside and I don’t know about you, but there are days when I just don’t want to even turn on the oven, never mind eat a heavy meal, but I still need to make dinner for the family. This is my solution. It’s quick, delicious and perfect as a light summer lunch or dinner, in salad form or as a sandwich, or, as you’ll see below, served over crispy, crunchy bread. It’s the perfect go-to for when the kids forget to tell you they’ve invited 10 of their friends over or when you need an easy but elegant lunch or dinner for friends. Use pre-cooked chicken and beat the heat! Plus, then it’s really just a matter of mixing the ingredients and plating, so hand that spatula over to your next generation of culinary master chefs and let the family kitchen time begin!
- 1 whole-roasted chicken (your favorite recipe or a store-bought chicken)
- White wine vinegar to taste
- 3/4 cup red or green grapes, halved
- 1/2 cup cashews, halved
- 1/2 cup red onion, finely diced
- 3/4 cup mayonnaise or plain yogurt
- Juice and zest of 1 lemon
Pull all the meat off of the chicken and shred it. Place in a large mixing bowl.
Add 1/2 cup of mayo to the chicken and reserve the rest.
Add all other ingredients and mix well. (If the mixture is a bit dry, add the extra mayo.)
Add white wine vinegar, one teaspoon at a time. You want your chicken salad to have a bit of zip and tang, so add vinegar until you have acheived that tangy balance.
Serve as sandwiches or on top of crostinis.