This recipe is for 2 servings, but can you increase ingredients for more people.
1 cup diced cooked chicken
1/2 diced medium apple tossed in tsp lemon juice
3-4 tbsp diced celery
1/4 cup diced red onion
3 tbsp chopped pecans (or walnuts)
2 Crimini mushrooms sliced (optional)
2 tbsp chopped yellow pepper (optional)
1 tbsp Balsamic vinegar
1 and 1/2 tbsp Extra virgin Olive oil
Salt and pepper to taste
1. In a medium bowl toss together chicken, apple, celery, onion, pepper, mushrooms and pecans.
2. In a small bowl mix together vinegar and oil, salt pepper and pour over the salad, mixing well.
3. Cover and refrigerate for 15 minutes or longer, toss again and serve.
I served over a bed of lettuce and spinach, with cucumber, grape tomatoes, Ripe olives, rice crackers, 3 year old Canadian cheddar, blackberries and strawberries on the side. Oh and sprinkled some sunflower seeds over the top too.
This made for a very nice tasty, healthy light meal.