I'm so excited she wrote a blog post to share with you all, enjoy!
Sorry to all you New Englanders... I am clutching to the last bit of summer down here in good ol' Tennessee with one of my personal favorite recipes. This simple chicken salad is fantastic on reduced-fat Wheat Thins or (my preference) straight out of the bowl. :)
The Jackie's Tropical Chicken Salad
1 whole chicken, cooked
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2-3 stalks celery, chopped
3 stalks green onion, chopped
1 can chopped pineapple, drained
1 can mandarin oranges, drained
1/4 cup mayonnaise
chopped cilantro to taste
salt & pepper to taste
I always use a rotisserie chicken from the grocery store - partly because I'm lazy, and partly because I like they way they season it. I know I would never use that much salt if I cooked it on my own, but since I can't SEE how much they put into it, it's okay to me. And oh so yummy. I strip the meat from the carcass, discarding the skin and bones and congealed fat. Use the whole chicken - white and dark meat - and break it up into bite-sized pieces.
The rest is easy: in a large bowl, mix the chicken pieces, all the fruit and veggies, cilantro, and mayo. I always go light on the mayo, so once it's all mixed together, feel free to add more if you like yours a little wetter. Add salt and pepper, mix and taste again... check to see if you need more cilantro. I use a lot - you really can't have enough of the stuff as far as I'm concerned.
This chicken salad is delicious right away, but I like to pop it in the fridge for a few hours to let the flavors blend together. ENJOY!!