Chicken and Fruit Salad

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.