Current eMessage > Recipe > August 2018

Featured Recipe

Chicken Salad

• 5 pounds chicken tenders
• 3 blades of celery, chopped
• 1 cup seedless red grapes
• 2 T. parsley
• 2 apples, chopped
• 1 cup chopped pecans
• 1 tsp. Sugar
• 1/3 cup mayonnaise

Boil the chicken until cooked. Cool, then cut into bit size pieces. I chopped the chicken with my food chopper; it makes a nice chicken salad spread. In a large bowl add the rest of the ingredients and toss lightly. Chill well and serve on bed of lettuce or use for sandwiches. I used croissants…very good! I substituted Equal for sugar and used fat free mayo to help with the calorie counters.

Recipe courtesy of Stacie Finken, one of MACC’s Training/Conversion Analysts II.  Have a recipe you’d like to share? Send it to Ryan at rthompson@maccnet.com.