Chicken Salad
This is great on a lettuce bed, sandwich or, if available, stuffed in a homegrown tomato. Andy and I have to agree to disagree on the proper way to prepare chicken salad. I like it fancy and he likes it with nothing but sweet pickles and onions. No crunchy stuff or fruit in the chicken salad for him. Andy using chicken breasts? That's a big negative. He's definitely going to be using chicken thighs. It's all good. I can enjoy it either way.INGREDIENTS
- 5 boneless, skinless chicken breasts cooked and cubed
- 1/2 bag chopped pecans
- Approx. 30 seedless grapes, cut in quarters
- OR Red delicious apple chopped with skin left on
- Finely chopped Vidalia onion (approx. 2/3 cup)
- 1/2-1 stalk celery, (optional) diced
- Hellman’s mayonnaise
- Salt and pepper to taste
DIRECTIONS
Mix all the above ingredients. Feel free to add more or less of your favorite ingredients.
Be sure to make the texture "creamy". You don't want the mayo to be all you taste, but you don't want your chicken salad to be dried out. Let chicken salad chill in the refrigerator for at least 2 hours before serving.
Be sure to make the texture "creamy". You don't want the mayo to be all you taste, but you don't want your chicken salad to be dried out. Let chicken salad chill in the refrigerator for at least 2 hours before serving.
