Picnic Salad

Published 8:54 am Thursday, May 29, 2014

By Staff Reports

1 1/2 cups diced cooked chicken

1 apple, cored and diced

1/3 cup chopped celery

1/3 cup light ranch dressing or other light creamy dressing

1/8 teaspoon pepper (black or red)

1/4 cup chopped pecans or walnuts (optional)

In a medium bowl combine chicken, apple and celery. Add dressing and pepper and mix well.

Stir in pecans or walnuts if desired.

Serve immediately or cover and refrigerate for up to 24 hours.

Mandy Armentor, Vermilion/Iberia nutrition agent

Source: Iowa State University Extension