![\"photo](\"http:\/\/www.downdogsaltydog.com\/wp-content\/uploads\/2014\/04\/photo-14.jpg\")
<\/a>\u00a0 In cooler months, I will split sourdough rolls and top the same recipe with avocado slices and cheese, melting it under the broiler for chicken salad melts.\u00a0 However we eat it, we never tire of this.\u00a0 And, it is SO EASY to make with staples we keep on hand.\u00a0 Try it – and you will LOVE it, too!<\/p>\nFor chicken salad, you obviously need chicken.\u00a0 You can use a ready-made rotisserie chicken (skin and bones removed).\u00a0 You can slow cook one that you then skin, bone and shred.\u00a0 I like to do this for special guests – and that’s my husband’s favorite version.\u00a0 For ease, purchase the large canned white meat chicken at your local grocer or big box store.<\/p>\n
12.5 oz\u00a0can chicken, drained<\/p>\n
3-4 stalks of celery, diced fine<\/p>\n
1\/3 medium red onion, diced fine<\/p>\n
1 apple (Granny Smith, Pink Lady, Honeycrisp\u00a0or other firm, crisp variety), diced fine<\/p>\n
1 Tbsp. real mayo<\/p>\n
1 Tbsp. good olive oil<\/p>\n
1 tsp. fresh ground black pepper<\/p>\n
zest and juice of 1 small lemon (optional, but really freshens up the flavor)<\/p>\n
1 cup chopped pecans (or other nuts, if preferred)<\/p>\n
Into a medium mixing bowl, zest and juice lemon, add mayo, EVOO and black pepper.\u00a0\u00a0 Stir to combine.\u00a0 Add in finely chopped celery, onion and apple, (I chop mine in a\u00a0salsa maker)\u00a0mixing well.\u00a0 <\/a><\/p>\n<\/a><\/p>\n