Tuesdays at the Table

I love chicken salad. On a croissant, on a sandwich roll, in a lettuce cup, in a wrap, plain, with apples, with dried cranberries. As long as there aren't any onions, I'll eat it. If chicken salad is on the menu, you can rest assured that I will order it. When I make chicken salad at home, I will eat it for every single meal until it is gone.

I lurve chicken salad.

I found the basis for this recipe on Real Simple's website. You'll understand why I say 'basis' if you look at my version and then look at theirs. While theirs sounds yummy (minus the scallions!), it's way too much work. Why cook chicken breast when you can buy it already cooked in a can? And who the heck has the time to squeeze their own limes? Not this girl.

My version is just as good, and takes about five minutes as opposed to twenty. You can use the fifteen minutes I saved you to thank me later.

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Chicken Salad with Apple and Basil
via Real Simple

Ingredients:

• Two large cans chicken
  
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup lime juice
  
• 1 tablespoon white wine or rice vinegar
• 2 tablespoons light brown sugar
• 2 Granny Smith apples (peeled, if desired), diced
• 1/2 cup thinly sliced fresh basil

Instructions:

1. In a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the apples and toss.
2. Drain the chicken and add it to the apple mixture along with the basil, and the salt and pepper. Toss and divide among individual plates.