AnyDay Picnic Salad (WIC Recipe)

Florida WIC has a new cook book for our clients called Healthy & Homemade Recipe Book. Sometimes the recipes I see in these books seem a little odd to me. But this one is actually pretty great! On a staff meeting day, a bunch of the girls cooked different recipes from this new book and we all tried them. I had a few favs, and this is one of them:

1 1/2 cups diced cooked chicken

1 apple, cored and diced

1/3 cup chopped celery (about 1 stalk)

1/3 cup light ranch dressing or creamy salad dressing

1/8 tsp pepper

1/4 cup chopped pecans or walnuts

Optional: use 1 cup halved seedless grapes instead of an apple



Serves: 4 - Serving Size: 3/4 cup - Per Serving: $.59

1. In a medium bowl combine chicken,apple, and celery. Add dressing and pepper and stir to coat. Stir in pecans or walnuts.
2. Serve immediately or cover and refrigerate up to 24 hours. Serve on a lettuce leaf, spread on bread or tortillas for a sandwich, or spoon into a halved tomato or cucumber.



Cooking Tips:

* If desired, use two 6-ounce cans of water-packed tuna instead of  cooked chicken. Drain off the liquid and flake tuna with a fork before adding. Cooked roast beef or pork also can be substituted.

* To make a full-meal salad, add 2 cups cooked pasta.

Anyday Picnic Salad from Iowa State University Extension on Vimeo.