Teeny McMunn: My Recipe Box

This is a flavorful chicken salad I have made many times with great reviews. Our household cooks/barbecue’s about six or more chicken breasts so they can be used in other dishes or sandwiches, especially when it is hot outside.

2 c. cooked chicken-cubed

2 TBSP poppy seeds

½ c. celery

sweet onion

2 TBSP lemon pepper

½ c. pecans*

½ c. seedless grapes-halved

*Mix all except pecans.

Dressing: 1/2 c. mayo, ½ c. lemon yogurt—mix together and add to chicken mixture.

Before serving, add pecans (or walnuts)

My notes: Of course this can be doubled. The two tablespoons of lemon pepper is not too much. We have a Costco-size container of lemon pepper so if you want to borrow some to make this to see if you like it, let me know. I found poppy seeds in small fat plastic containers at Andy’s a lot cheaper, but they were not on the shelf. I had to ask for them. I believe it may have something to do with drug users??? I don’t like onions to overpower so I may use less than someone who wants the onion flavor to come through. The mayo and lemon yogurt is a nice combination-since I don’t eat yogurt alone, I buy a small lemon yogurt and put it all in with the mayo. I have also used a bought, cooked chicken when I don’t have time to cook.

My friend who gave me this recipe said she sometimes serves it on top of a cantaloupe half, along with a strawberry spinach salad on the side, that I will share next week. I usually put the chicken salad on top of a bed of greens, with maybe tomatoes on the side. One could serve it on top of pasta also.

Enjoy. It’s on the menu tonight.