Say “chicken salad” and immediately a soggy chicken salad comes to mind. People have the notion that this is a way to use up left-over chicken by just adding some mayo.
Well, chicken salad can be anything but soggy when you add in a few veggies that not only add nutrients but increase the crunchiness and fiber.
Kids can help with the chopping and grating of vegetables and become part of the kitchen crew – which might also tempt them to try something new.
Here is a recipe for Crunchy Chicken Salad taken from Cooking Around the Calendar with Kids by Amy Houts. It is a perfect spring-time recipe, especially if using new green onions and lettuce just out of the garden.
Crunchy Chicken Salad
1 cup cut-up chicken
1 cup chopped celery
1 cup grated carrot
1/2 cup cut-up onion
1/2 cup mayonnaise
1 (1.7 oz.) can shoestring potatoes
Lettuce
Children can help with chopping celery, grating carrots, and perhaps cutting up the onion. Mix vegetables with chicken and mayonnaise.
Just before serving, mix in the shoestring potatoes. Serve on lettuce leaf.
Yield: 4 servings
Need more springtime recipes? Order Cooking Around the Calendar with Kids for more springtime and anytime recipes now.
Best to you,
Lee Jackson
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Copyright (C) 2012 www.cookingandkids.com Lee Jackson, CFCS All rights reserved.
