Note: A summertime chilled supper to prepare ahead of time if desired.
–4 chicken tenderloins or breast strips
–apple (three-fourths of the apple)
–toasted walnuts (toast large package of walnuts in 2 batches in the microwave: microwave 2 minutes; stir; microwave 2 minutes more)
–bibb lettuce (2 leaves)
–angel hair slaw (one-half package)
–tomato (1, medium, fresh)
–green olives (about a dozen, sliced in half)
–green onions (2 stalks)
–peaches (2, fresh)
–salt and pepper
1 – Place the chicken in a covered baking dish with a little water. Season the chicken with salt, pepper, and olive oil. Microwave on high for 5 minutes. Set aside.
2 – Wash the apple (peeling is optional). Chop three-fourths of the apple. Place in a mixing bowl.
3 – After the chicken has cooled a little, dice finely. Add to the mixing bowl.
4 – Place 2 handfuls of toasted walnuts in the mixing bowl. Add 2 tablespoons of mayonnaise. Stir apple, chicken, and walnuts well. Chill until ready to serve.
5 – Rinse the slaw in a colander and place in a mixing bowl. Chop the tomato, season with salt and pepper, and add to the slaw in a mixing bowl.
6 – Cut open the avocado and discard the pit. Slice into one-half inch pieces. Set the avocado aside.
7 – Slice a dozen green olives in half, and add to the mixing bowl.
8 – Slice green onions into one-half inch pieces, and add to the mixing bowl. Add 2 tablespoons of mayonnaise to the bowl. Stir slaw, olives, green onions thoroughly. Fold in the avocado. Chill until time to be served.
9 – Peel and slice the peaches. Place in a mixing bowl with a little water. Add 1 tablespoon of sugar. Stir well. Chill until time to be served.
10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.
–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.