Chicken Salad Skewers #SundaySupper

This week Sunday Supper is highlighting Food That Travels. My Chicken Salad Skewers arrive neatly stacked and ready to eat! Lay these beauties on a fresh bed of lettuce and dinner’s ready!

I think it’s nice to have some cold choices at get-togethers. Most functions I go to station a grill guy or gal at the helm. Usually this cook flips the burgers, turns the chicken and chars the corn for the entire bunch of us!
A handy cooler full of refreshing bottled and canned beverages are close at hand.
I used to be the chip and pretzel gal. You have to admit bagged snacks travel well.
Now I try to be a bit more creative.

Brownies and cookies are always a hit. But the more of those around the more likely I’ll never have room for that burger.

Chicken Salad Skewers can be made with whatever you like best in your salads. That’s the fun of it. Mix it up and offer different ingredients, different dressings and/or different greens.
The possibilities are endless!

For these chicken salad skewers I stacked chunks of white meat, red bell peppers, red onion slices and celery slices for crunch. Assorted grape tomatoes and assorted grapes burst with flavor. So juicy!
I washed a head of Red Romaine leaves to take along in a bag.
Poppyseed dressing seemed like a great choice. Take an unopened jar and several bowls to serve it in.
When you get there arrange the lettuce on a platter, lay the skewers on top and pour the dressing!

Yum

Chicken Salad Skewers

Yield: 12 to 15 skewers

Ingredients

2 8-ounce chicken breasts
2 cups mixed cherry tomatoes
1 cup green grapes
1 cup red grapes
1/2 medium red onion cut in wedges
1 red bell pepper cut into 1-inch pieces
1 rib celery thinly sliced
1 head romaine or greens of choice
1 bottle purchased or homemade dressing

Instructions

Soak skewers 30 minutes before use to avoid splintering.
Grill, pan fry or bake chicken. Cut cooked chicken into 1-inch pieces.
Alternate ingredients to fill skewers.
Serve on a bed of greens with dressing on the side.

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Thanks go out to Marion of Life Tastes Good with help from Coleen at The Redhead Baker for hosting this event!

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