2 hours ago
Wednesday, October 2, 2013
Yet another way to use up last night's roast chicken (you must think I make a lot of roast chicken...........) and some beautiful, just picked apples from N.J. (and yes, I went apple picking).
1+ cup of shredded cooked chicken breast
8 red grapes, sliced
1 celery stalk, sliced
small handful of chopped walnuts
1/4 cup of sliced green onion
1 Granny Smith apple, diced (I leave the skin on if it's an organic apple)
1 tsp of grainy French mustard
1 heaping tablespoon of Hellman's REAL mayonnaise (or plain Greek yogurt)
juice of half a lemon
salt & pepper
fresh cilantro, optional
Mix all together and season with salt & pepper to taste.
Refrigerate for a few hours so flavors meld together.
Lunch is served.