I bet you can already guess what magazine I cooked out of tonight. I cooked Easy Grilled Chicken Salad from my August Cooking Light, of course! This recipe was super easy to make (hence the name) and really, really, really good (yes it gets three reallys).
I made a couple of exchanges in this recipe because I already owned some items and I wanted to save some money while I was grocery shopping. First, I replaced the celery with cucumber because I really don’t care for celery. I didn’t know how it was going to taste, but it ended up being really good and sort of reminded me of taziki sauce a little. I ate this right away. I would say if you were going to make this for a meal ahead of time, the cucumbers may get soggy and ruin the salad. The next replacement I made was that I switched the chopped pecans to chopped almonds. Finally, I used a little bit of regular onion instead of green onion. In the end, I think the changes I made were really good. I ended making on 1/4th the recipe because I was making it for just myself. You should try some variations of it yourself and tell me how it goes. The chicken salad is placed on a bed of baby spinach and I also served it with a steamed summer squash. MMMMmmmm!