3 breasts coarsely shredded cooked chicken
2 to 3 stalks celery, coarsely chopped
1/3 cup finely chopped onion
1/2 cup mayonnaise
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup salted mixed nuts, coarsely chopped
3/4 cup broken peanut brittle- don’t knock it til you try it!
In a large bowl stir together chicken, celery, onion, mayonnaise, olive oil, salt, and pepper. Cover and refrigerate at least 2 hours before serving. Stir in nuts and peanut brittle just before serving. Salad can be refrigerated up to 2 hours after adding the nuts. Serve with flatbread. Makes 4 (1 cup) servings.
This recipe was originally featured on Somewhat Simple in July 2009