now that I have A/C in my kitchen I don’t have to eat this all summer, but I probably will anyway

I have A/C in my kitchen! Thanks to the generosity of The Ferguson family I’ve got a happy window until plugging along putting out delicious white noise and blissfully cool air. There are many pros to living in an older place, but a true downside of being on the third floor of an art deco era building is the heat. It gets hot up in here.

In summers past I’ve sustained myself on Costco granola bars, cold press, Malbec, and this divine chicken salad. I am still leaning on those staples, but now that my apt is much cooler I can cook and bake again.

This salad is so good though, and I’ll admit I eat it for breakfast on a a semi-regular basis.

It’s based off a pasta salad, but I omit the pasta and add a few other ingredients.

Ingredients:

4-5 chicken breasts cooked and then cubed. I bake mine in the oven with a bit of olive oil, salt, and pepper.

2 cups halved red grapes

2 cups sliced celery {I love celery and usually add more}

1/2 cup chopped nuts {I love almonds, pecans, and walnuts in this}

1/4-1/2 cup mayo

Juice of one lemon

Large pinch of salt and pepper

Heave dose of cayenne pepper

Method:

Mix together and enjoy! I keep mine in the glass kitchen aide bowl that comes with a plastic top. Sometimes I have to add a bit more mayo each time I serve it up.