Steph brought a yummy chicken salad for lunch. Adults ate and the kids happily explored Tom Sawyer's Island, which Jasper calls "Pirate Island."
Because of the location for lunch, I have taken the liberty to rename Janna Harkey's Bostonian Chicken Salad.
Pirate Island Chicken Salad
by Janna Harkey
1 box Uncle Ben’s long grain and wild rice recipe—cook as directed on box (my husband can't eat rice, so I use min bow tie pasta)
3 chicken breasts, shredded
juice of one lemon
1 bunch green onion, chopped
1 fresh red bell pepper, chopped (I use whatever color pepper I have -- and usually add 2 or 3)
3 oz. resh Chinese or Snow pea pods, cut into thirds (I add in the whole 8 oz bag)
2 med. avocados, diced (still tastes good without avocados)
1 c. chopped pecans (still tastes good without pecans)
2 cloves garlic
1/3 c. seasoned rice vinegar
1 T. dijon mustard
½ t. salt
¼ t. pepper
¼ t. sugar
1/3 c. oil
Combine all salad ingredients. Blend dressing ingredients and pour over salad. Serve in pita or croissant. Best if salad made 2 hrs. before. ENJOY!
*Everyone who I have shared this recipe with LOVES it.
(Jasper and Stephanie's son Warner on Pirate Island)