Crunchy Chicken Salad {with nuts}

During this time of the year, I think we're all looking for easy recipes that don't require a hot oven.

Since I have been trying to eat more protein and vegetables, this recipe got my attention. 

I found this delicious recipe from Steph at Somewhat Simple. 

I really love a crunchy salad and this one has added mixed nuts!  

And celery - which I love. 

It also calls for broken peanut brittle - I didn't try that, but you sure can if you'd like.  Sounds yummy to me, but I didn't have any on hand.

I like to keep chicken cooked ahead and frozen ready to use, for dishes like this. 

The only change I'd make is that I think I'll add some water chestnuts...

next time!  Cause there WILL be a next time!!

Try it - it's simple and delicious.  MMMMM!

CRUNCHY CHICKEN SALAD

3 chicken breasts, cooked & coarsely shredded

2 - 3 stalks celery, coarsely chopped

1/3 c. finely chopped onion

1/2 c. mayonnaise

1 Tb. olive oil

1/4 tsp. salt

1/4 - 1/2 tsp. ground black pepper

1/2 c. salted mixed nuts, coarsely chopped 

3/4 c. broken peanut brittle

(don't knock it til you've tried it!) 

Flatbread or crackers 

In a large bowl, stir together chicken, celery, onion, mayonnaise, olive oil, salt and pepper.  Cover and refrigerate atleast 2 hours before serving.  Stir in nuts and peanut brittle just before serving.  Salad can be refrigerated up to 2 hours after adding nuts.  Serve with flatbread or crackers. 

Yield: 4 - 1 c. servings 

Linked to 
Recipe Roundup: Sandwiches, Melts
Meal Plan Monday
Weekend Potluck