My favorite summertime lunch from my childhood was chicken salad.
My aunts would make this on our summer trips to Oklahoma and serve it with potato chips and a soda. Perfect for a picnic, road trip, or lunch at home.
Salad
- 1 Rotisserie chicken, shredded
- 3 Celery stalks, diced
- 1/2 Red onion, diced
- 3/4 cup Mayo
- 1 Tbsp Dijon mustard
- 3/4 cup Red grapes, quartered, or Craisins
- Juice from 1/2 lemon, squeezed
- Salt & pepper, to taste
Instructions
Combine all ingredients in a bowl. Let it chill for best taste. Serve on croissant rolls!Recipe shared by D’Naye Conklin and originally published in Focus on Carlsbad 2026 Summer edition.
