Those of us in Pennsylvania just went from cool, rainy spring days to hot and humid summer. I don’t know about you, but summer just isn’t my season. Odd, I know, but I do not like glistening on those muggy days and feeling like a transplanted character from Maycomb, Georgia.
The good news is, it’s chicken salad time. It’s one of my most favorite things to eat in summer with a plate full of fresh lettuce and tomato slices straight from the garden. Okay, it does involve cooking chicken, but it’s a quick effort and well worth the 15- 20 minutes of simmering the chicken.
INGREDIENTS
2 cups chicken, cooked and diced
1 cup diced celery (2 – 3 ribs)
1 cup red, seedless grapes, sliced in two
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Herbes de Provence
Salt and pepper to taste
1/2 cup roasted, salted pistachios (walnuts or pecans are good, too)
DIRECTIONS
In small bowl blend the mayonnaise and sour cream. Stir in the Herbes de Provence, salt and pepper. In a medium bowl combine the chicken, celery, and grapes and toss with the mayonnaise mixture. Top with pistachios and serve over lettuce. Yum!
About 4 servings.
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Kathryn White
All About Opera Broad