Texas Chopped Chicken Salad

This Texas Chopped Chicken Salad recipe was created with my mother in mind...a woman who invented chopped salads way before they were even a thing. And also...who doesn't love a good chopped chicken salad?

Growing up, my parents always made me choose the side salad over the fries, or potatoes, or whatever the side options were with my meal on restaurant menus. It gave me a good love for salads early on. My mother always ordered one, too. As soon as our salads came to the table, she requested a steak knife and got to work, y'all. You see, she just couldn't handle lettuce that was larger than bite-sized. She'd cross chop that salad up one side and down the other...including any tomatoes, cucumbers, or onions that she deemed inappropriately large, too. When she was done, nothing on that plate would be larger than a bite...and it was super easy to eat. I feel like she invented the chopped salad before they were even cool. Grab my take on this salad style with my Texas Chopped Chicken Salad recipe below.

The Perfect Summer Salad

A friend of mine brought this salad on a picnic to the pool this week. I went home and immediately replicated it. It's so delicious. And very simple at the same time.

Our city has those "Movie Night in the Park" on Fridays in the summer. We love to pack a cooler with a picnic supper...and THIS is included tonight! ; )

Easy stuff...you may have most or all of it on hand (or in your garden!)

Summer Salad

Serves 6

20 small new potatoes

Kosher salt & fresh ground pepper

16 ounces rotini (or cavatappi or fusilli)

16 ounces green beans, trimmed and halved

1 cup pesto

(the measurements are approximates....I ended up using the Quick Pasta since I had a good coupon for it, and I could only find weird sizes for pesto....and I ended up with artichoke pesto, too...which is YUMMY!)

1. Scrub potatoes then cut them into 1-inch cubes; place in a large pot of water and bring to a boil.

2. Add 1 tablespoon salt and the rotini; return to a boil and cook for 3 minutes.

3. Add the green beans. Return to a boil; cook until the vegetables are tender (1.5-2 minutes) and the pasta is al dente.

4. Drain; toss with the pesto and season with salt and pepper. Serve warm, at room temperature or even chilled.

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Chicken Fruit Salad

It's strawberry season in central Texas! We are blessed to be within an hour's drive of the best  'pick 'em yourself' strawberry patch around.

My boys love strawberries and clean their plates when we make this combination fruit & chicken salad. Seriously...they're licking the plates.

Gather your favorite fruit. I was in a rush tonight, so I grabbed the pre-cooked chicken. These are great. I used 2 6 oz. bags and all the fruit you see here.

You'll also need a bottle of Poppy Seed dressing.

This dressing is what takes the salad to the next level. I've tried the other brands, but Brianna's Poppy Seed Dressing is by far the best. 

The chicken is already chopped. So, chop up all of your fruit in bite-sized pieces. You may want to dip your banana slices in pineapple or lemon juice to keep them from turning brown. I didn't tonight, but if I'm serving this to others (besides my motley crew), I usually don't skip that step.

Toss everything in a bowl (except dressing) and mix it up gently.

Mixing.

Add your dressing...I use about 1/2 bottle on a large sized salad. 

Use more or less depending on your taste.

Serve with your favorite crusty bread and you've got a wonderful (& easy) springtime meal. 

It would be fabulous for Easter brunch as well. 

I did have one extra banana....and this is my favorite thing to do with those. Stick it in someone's lunch with a little note on it! Just a fun mom tip for what it's worth! ; )

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