Chicken Salad

With the onset of warmer temperatures here in Utah, finally, it's time for some refreshing summer foods. And a summer classic is chicken salad, whether on a croissant or a bed of lettuce. I found this recipe on allrecipes.com and adapted it slightly. The original recipe called for dried cranberries (I substituted grapes) and 1/2 cup chopped green pepper (which I omitted). But I'm sure that a lot of variations are possible. You could use pineapple tidbits or mandarin oranges instead of the grapes, slivered almonds instead of pecans, etc.

4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups seedless grapes, halved
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoning salt. Blend in halved grapes, celery, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

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