Recipe: Chicken Salad

I’m linking up today with Momfessionals to share a quick and easy lunch recipe.  I’m always looking for lunch ideas, especially something FAST!  I made this chicken salad and kept it in the fridge for lunches this week.  FYI, it’s still tasty after 3 days in the fridge.  This is my mom’s recipe and it’s very forgiving.  You can add what you like and measuring is not very important.

Ingredients:
-About 1 cup Chopped chicken
-About 1 cup cooked rice, cooled or leftover
-Grapes (I used about 15 and quartered them)
-Mandarin Oranges (I used 2 big spoonfuls)
-Celery (1-2 stalks, chopped)
-1/4-1/2 cup mayonnaise
-About 1/4 cup Ranch dressing
-Sprinkles of Paprika (optional)
-Salt and Pepper to taste (I didn’t add salt this time)

Directions:
You simply throw all those ingredients together and mix them well. I mix the two dressings together and then add it to the chicken mix.  You could add more mayo and/or Ranch, depending on how much dressing you like.  And the measurements are just a guideline.  You can eat this by itself of on a croissant.  I actually prefer it by itself because of the rice, but anything on a croissant is good so…

Really easy, especially if you have leftover chicken.  It’s been a rough week with the baby, so this has been great come lunch time as I’m standing up with one arm holding a baby and the other feeding my face.