I cannot believe it is already June! Kirst and I were talking the other day and she said “Weren’t you going to do a salad series in June?” and I said “Yes! Still planning on it…” and then it dawned on me that June was just a day away! We have been back in the States now for about two weeks and it has been a wonderful time, filled with family and fun and beautiful weather. (Keadryn, our oldest daughter, did say “You didn’t tell me it’s winter in America!” hahaha)
And do you know what else happens today? Kirst and her family jump on an airplane and fly around the world! EEK! I am so excited for this new adventure for them and so proud of them for thinking outside the box and being brave enough to take the chance! I know there are lots of hard moments living outside your own culture, but the experience will make them all so much richer, I am just so excited about it! Although flying 30+ hours with little ones today? Yeah, that just sucks. Send some prayers their way today, ok?
Anyway, onto the food. As I said, for the month of June I will be posting all sorts of tasty salads. June is the perfect month to go simple, forget the oven, dine alfresco, and just enjoy summer. This salad is a perfect place to start. It uses plain yogurt in place of mayonnaise and pre-cooked rotisserie chicken keeping it light, and your kitchen cool.
1 rotisserie chicken, cooled and deboned.
1 cup yogurt
2 TBS chives
1 cup grapes, halved
1 green apple, diced
1/3 cup pecans, chopped
1 tsp garlic salt
1 tsp pepper
Debone the chicken, cut all other ingredients as specified and combine all ingredients in a large bowl. This salad tastes better if it has some time to combine. Make it in advance and place it in the fridge to cool down for 1-2 hours, if you have the time. If not, serving it immediately is fine.
If using the salad as a filling for sandwiches, rye bread is an excellent choice with the sweet grapes and apples. You can also use lettuce leaves to make wraps for a fresher approach, or forgo both and just eat it out of the bowl.