My preference is to fix a more gourmet version, but when I don't have grapes, I go back to the first chicken salad I learned to make.
When I was fixing Tracy's Ranch Chicken Mac and Cheese the other night; I had one large chicken breast left over after stewing the meat for it. I know how much Andy loves chicken salad, so I whipped up a bowl while the casserole was baking.
- Chopped chicken meat (don't mince it to nothing, but don't leave it too big either)
- Pickle relish
- Sweet onion, minced
- Hellman's mayonnaise
- Salt and pepper to taste
Mix all ingredients together in a bowl. I didn't measure the exact amounts, but a pretty close estimation was 2 heaping tablespoons each of the pickle relish and onions. The mayonnaise is added until it's coated well. You don't want it too dry or swimming in mayo.