By Dianne Bunis
“A nice, easy lunch for summer and looks fancy with all the ingredients,” said Eileen Honkonen, of Ayer. Crisp and cool, Eileen’s refreshing salad of chicken tossed with nutritious ingredients is a combination just right for summer or year-round meals.
Eileen, professional hair stylist and mother to Aaron and Eric, stays healthy and fit by consciously choosing a well-balanced, nutritious diet along with daily physical exercise — whether at the gym, biking on the rail trail or going for long walks. That is the key to good health.
Eileen’s chicken salad
4 Coleman boneless chicken breasts, grilled (grill on foil, do not blacken)
1 small onion, chopped
1/2 cup walnuts, chopped
3 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup cilantro, chopped
Mayonnaise, to taste
Sea salt and fresh pepper, to taste
Cut the grilled chicken into halves (or quarters) and add to a food processor. Pulse until chicken is in small, bite-size pieces. Remove chicken and set in a large bowl.
Add celery, onion, walnuts, cilantro and cranberries to food processor, pulsate. Add mixture to chicken, then add enough mayo to coat. Finish with salt and pepper, to taste.
Serve over seasonal salad greens or with multigrain bread. Cover and refrigerate until ready to serve.