I don't know about you, but I'm still trying to avoid making dinners that require turning on the oven! We have been doing a lot of grilling and other simple dinners this summer. One of our favorites has been chicken salad. It's a cinch to throw together and then we can have the leftovers in the fridge to pull out for for lunches.
for the dressing:
1 cup mayonnaise
4 tsp apple cider vinegar
2 Tbsp honey
1 tsp poppy seeds
salt & pepper to taste
4 cups cooked & cubed boneless, skinless chicken breasts
2.25 oz pkg chopped pecans
1 heaping cup halved red grapes
3 celery stalks, diced
Whisk together dressing ingredients until well combined. Cover and store in refrigerator. In a large bowl, toss together the chicken pieces, pecans, grapes, and celery. Pour desired amount of dressing (I only used about half) over salad ingredients and stir to coat. Serve with croissants or on a bed of baby spinach or romaine leaves.
source: recipe from simply scratch