Here’s a recipe sure to bring back memories of hot summer nights. I think this would also make a refreshing lunch to pack, now that school has begun. Av, Amy & I are off gluten, so looking for lunch ideas especially. Check out the book “Wheat Bellies” & you may all choose this path of gluten-free.
2 whole boneless chicken breasts (8 oz. each) (Or market chicken already roasted, for time saver)
1 green onion, chopped
1 celery stalk, chopped
¼ cup mayonnaise
Salt and pepper to taste
Gently simmer chicken breasts in which covers the chicken. Do not let boil as this makes the chicken tough. Cool and cut into 1-inch pieces.
Mix above ingredients together and set aside.
1/3 large pineapple (fresh is best with this recipe)
3 oz. grapes, cut in half
1 mango, optional
1 small jalapeno pepper, finely chopped in food processor
Cut fruit up and mix with: 2 teaspoons canola oil 2 teaspoons lemon juice (I have made this without using the oil and lemon juice; it is good either way.) Can be made up to 1 day ahead. Just before serving, line a platter or individual plates with red leaf lettuce leaves. Mound chicken salad in center and surround with fruit. Makes six 6-ounce servings.