This is my favorite salad this time of year.
Gary isn't a big fan, so I usually make a batch and
eat it for lunch for two or three days. And that is
fine with me because...
I LOVE it!
It is so fresh and flavorful.
I shred leftover chicken breast.
If I grill a few breasts for a different recipe
I will grill an extra breast to toss into this salad.
I boil whole wheat pasta.
To it I add chopped onion, celery and a chopped hard boiled egg.
I mix in a bit of mayo [i use the mayo w/olive oil]
I don't really have specific measurements for any of this...I just eyeball it.
Then I add the most important thing...salt. I like to add more salt than normal to this salad. And of course pepper.
Then I let it sit in the 'fridge for hours.
It is perfect after coming in from the backyard on a warm spring day.
And it is pretty low fat!