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Summer Chicken Salad

This summer chicken salad is a perfect recipe to be shared with friends or lunches for the week. It uses simple ingredients and can be stored for up to a week. Eat it alone, or own your favorite bread or wrap. Delicious!

Summertime is the perfect time for easy to mix chicken salads. It’s my go to on a hot sunny day. The best parts about recipes like this are that you can totally pack it up and take it to the beach or park for a picnic.  I originally saw this recipe on my favorite gal’s show, Ina Garten but decided it needed a few personal touches. Plus I didn’t have everything on hand (which is the best part of making a good recipe, you can make it your own with what you have) so I tweaked the recipe a bit to come up with what I have now!

This summer chicken salad is a perfect recipe to be shared with friends or lunches for the week. It uses simple ingredients and can be stored for up to a week. Eat it alone, or own your favorite bread or wrap. Delicious!

Looking for a summer salad? Pin it to save!

Whether you are wanting this on bread, a wrap, or on it’s own, this salad is a great lunchtime meal. It uses simple ingredients and can be stored for up to a week. This summer chicken salad is a perfect recipe to be shared with friends or lunches for the week. But seriously you don’t really have to have this during the summer only. :]
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Summer Chicken Salad
Author: 
 
Ingredients
  • 2 large chicken breasts
  • 1 stalk of celery
  • 1 cup shredded cheese mixture
  • ½ cup mayonnaise
  • ¼ cup blue cheese dressing
  • 1 tablespoon thyme
  • salt & pepper to taste
Instructions
  1. Heat a pan on medium high heat, spray with non-stick spray.
  2. Chop your chicken breasts into small pieces, season with salt and pepper and add to the heated pan.
  3. Saute your chicken until it is full cooked.
  4. While the chicken is cooking, dice your celery in small bits, including the hearts and leaves, add to a bowl.
  5. Add the cooked chicken directly on the celery, letting the heat cook the celery to soften.
  6. After the chicken has cooled down, add your cheese, mayonnaise, blue cheese dressing, thyme, salt and pepper.
  7. Stir to combine, cover and refrigerator until completely cooled, 30 minutes to 1 hour.
  8. Serve your chicken salad as is or top on top of french bread to make a sandwich, this is my favorite way! Either way...
  9. ENJOY!
Notes
This recipe was adapted from Ina Garten's Chicken Salad

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