Do you change up your dinner menus with the seasons? At our house, we lean towards soups and comfort food in the fall and winter and tend to do more sandwiches and grilled food in the spring and summer.
Recently, we had one of our favorite Chicken Salad Recipes. I like this recipe because you can make it ahead if you are going to be busy and just pull it out at dinnertime.
2 cups chopped chicken
1/2 cup mayonnaise
2 teaspoons yellow mustard
1/2 cup thinly sliced celery
1 Tablespoon finely chopped onion
1/4 cup sliced pitted olives
1 20 oz. can pineapple chunks or tidbits
1 11 oz. can mandarin oranges
Salt and pepper to taste
green peppers, mushrooms, grapes, nuts, etc.
Drain liquid from canned ingredients and combine with all other ingredients. We sometimes add or subtract ingredients based on mood and availability. Refrigerate till ready to eat. We usually serve this salad on a croissant, but it’s also good on toast, or with crackers.