Everyone needs a few recipes that allow you to use pretty much any variety of veggies and fruit you have harvested or have leftover so as to not waste anything. That’s why I love this late summer version of garden veggie salad with chicken. We’ve made it with just celery and onions before and it was delicious, but today we were lucky enough to have a slew of veggies and fruits to dice and slice into a garden veggie chicken salad. A perfect cold, crunchy, savory and sweet meal to have on a late summer weekend after a morning spent sunbathing at the beach.
Takes less than 15 mins from start to plate if you use a store-bought rotisserie chicken – a bit longer if you’re roasting a chicken, obviously.
1 Rotisserie Chicken shredded
2 green apples, diced
1 large carrot shredded
3 small yellow squash, sliced into thin coins
1 small red bell pepper, diced
6 celery stems with tops, sliced
1 small red onion diced
1/4 cup sesame seeds
1/4 cup Thompson raisins (optional)
salt and pepper to taste
Mix all ingredients together in large bowl and keep refrigerated.
Serve cold by itself to eat with crackers or a fork -OR – Add spoon full of your favorite mayo or mayo substitute