Friday, March 25, 2022
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Straightforward Rooster Salad with Grapes


I’m at all times eager about a recipe that makes workday lunches (or different meals) tremendous fast to return collectively. This rooster salad recipe matches the invoice, and it’s tremendous tasty!

I find it irresistible nearly as a lot as my deli-style tuna salad.

I make rooster salad with grapes and I additionally at all times use canned rooster. You possibly can use rooster meat that you simply cook dinner your self (like bake a couple of rooster breasts and shred properly earlier than making this), however I believe the canned rooster meat works properly and makes this tremendous quick to place collectively.

This rooster salad recipe is creamy, crunchy, flavorful, and nonetheless tremendous easy. I find it irresistible all by itself with crackers or cucumber slices, nevertheless it additionally makes nice rooster salad sandwiches too!

If you wish to make this a full meal, listed below are some issues which will go properly with rooster salad:

Which do you favor, rooster salad or tuna salad? xo. Emma

Straightforward Rooster Salad with Grapes

a easy rooster salad recipe made with grapes and canned rooster

  • 20
    ounces
    canned rooster (in water)
    two cans
  • 2-3
    tablespoons
    pink onion
    chopped
  • ½
    cup
    pink seedless grapes
    reduce
  • ½
    cup
    almonds
    sliced

  • cup
    mayo
  • 1
    tablespoon
    apple cider vinegar
  • 1
    tablespoon
    dijon mustard
  • ½
    tablespoon
    honey
  • ½
    teaspoon
    salt
  • ¼
    teaspoon
    pepper
  • ¼
    teaspoon
    cayenne
  • 1-2
    tablespoons
    parsley
    chopped

  1. Chop the pink onion so it is in very small items.

  2. Reduce the grapes in half or fourths, relying on how giant they’re.

  3. Drain the canned rooster and add to a bowl. Shred any giant items.

  4. Add all different elements to the bowl and blend properly.

This rooster salad is finest the day it’s made, however should you retailer it in an hermetic container within the fridge it would hold for no less than 2-3 days. 

I usually use parsley on this recipe BUT if I don’t have it I’ve substituted with different contemporary herbs earlier than like cilantro and that works properly, too. 

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