This recipe has saved us a number of times on volleyball weekends. Easy to double and triple it became a must-have in the cooler for one team. The salad is fantastic on greens, in a sandwich, with cracker or pita or as is. I like to roast the chicken myself, and then will save the carcass and bones to make stocks later. If you don’t have time to roast your own, pick up an organic chicken from your local coop.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup celery, chopped
- 1 cup grapes, chopped
- 1/2-1 cup olive oil mayonnaise
- salt and pepper to taste
- 1/4 cup chives, chopped optional
Servings: servings
Instructions
- In a medium bowl, combine all ingredients until thoroughly. Adjust your seasoning and add more mayonnaise if the salad seems a little too dry.
Recipe Notes
Energetics: Warms, nourishes Blood, builds Qi and strengthens the body.
Season: Spring, Summer & Autumn
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