Oh how I love chicken salad!
I love it by itself, I love it as a sandwich…and I especially love it during spring and summer as lunch or a light supper. Another bonus? You make it in advance. On those warm nights when you don’t want to cook, you can pull some of this from your fridge and serve it with a slice of bakery bread, green salad and wedge of watermelon and call it good. Love.
There are approximately 5 billion ways to make chicken salad and I love each and every one of them. My favorite though? One that has toasted pecans and sliced grapes mixed in. Delish!
Now, there are several ways to make this easy on yourself: you can make a batch of my perfect chicken, you can use a rotisserie chicken from your grocery store or you can use leftover chicken from the night before. Easy, easy, easy!
This recipe serves four.
1 pound of cooked and shredded chicken breasts
about 2 cups of sliced grapes
about 2 cups of toasted pecan pieces
about 8 to 10 green onions, chopped
1½ cups of mayonnaise
1½ tablespoons Dijon mustard
liberal pinch of both salt and pepper
In a mixing bowl, combine all of your ingredients together with a spoon. Make sure everything is nice and coated. Cover and refrigerate at least one hour but up to 24 hours. Remove from fridge, serve and enjoy.
Simple, right? To get my pecans toasted, I just place them in a clean/dry skillet over medium-high heat for about 3 or 4 minutes.
The simplest little recipe you ever did make.