I usually avoid the word “healthy” when talking about food. It’s natural to equate “healthy” with “icky.”
Relax. This great salad recipe is designed for two, and is very good. The part I like best is that you have your choice of salad greens. Most people like iceberg lettuce. Some prefer romaine. There are the spring greens fans, and the spinach lovers. Because the chicken salad mix is served on the greens, you both get your choice. Everyone is happy.
You will need a medium-sized plastic or glass bowl for the ingredients. Put the rinsed and dried salad greens in a plastic bag or covered dish, and put them in the refrigerator until you are ready to serve the salad.
¼ cup finely chopped celery
¼ cup mayonnaise
1 tbsp minced onion
½ tsp Dijon or French’s Yellow mustard
1/8 tsp salt
2 cups cubed cooked chicken
salad greens (see above; already rinsed, dried and covered in refrigerator)
Mix all the ingredients, except the salad greens, in the bowl. Cover and refrigerate for at least an hour.
When you are ready to eat, scatter the salad greens on two plates. Scoop the chicken salad mixture on the greens. Put grapes and orange slices by the mixture. Some people like to add pepper, so have a shaker on the table. For an extra-special touch, sprinkle freshly- grated cheese on top.
This is my husband’s recipe. We used to own a beautiful dinner house, which burned to the ground one Labor Day weekend. Chicken Salad was a popular item for the children.