Do you need the world’s most perfect summer potluck dish? Because this is it! It’s quick and easy and super refreshing on a hot summer’s night. My grandparents lived on the banks of Holmes Harbor, Whidbey Island and every summer was the Island County Fair, which in the 90’s it was the best thing ever. It was also the weekend that every member of my extended family and their friends popped tents all over the property and spent time on the beach or at the fair. My grandma would try and feed the crowd of up to 50 people and this was an easy “have in the fridge/ready to go” dish if someone wanted it for lunch or whatever. I’d grab a scoop and eat it on the beach after swimming in the ice-cold water of the Puget Sound. Or when sitting on the deck that precariously hangs over our bank while playing tile rummy or spoons with my family and drinking iced tea. Those were some of my favorite summertime memories.
Chicken and Grape Salad Yield: 4 Cups
2c Cooked Chicken Breast
2T Lemon Juice
2 stocks Celery, small diced
1c Grapes halved
2 Hard Boiled Eggs, diced
1t Dijon Mustard
1/4c silvered Almonds, toasted
To Start: Dice chicken, I use leftover rotisserie chicken or cook a whole bone-less skin-less breast, seasoned with salt and pepper. In a small, dry fry pan, toast the almonds, watching carefully that they don’t burn.
Step One: In a large bowl mix mayonnaise, lemon juice, and mustard.
Step Two: Place everything into the bowl and mix well, taste and adjust seasonings or maybe add a little more salt and pepper.
To Finish: Let the salad sit in the fridge for at least an hour before serving. I like to serve on its own or on top of chopped lettuce as a salad or in lettuce wraps as an appetizer.