Sunday, January 22, 2012

Chicken Salad

This is great on a lettuce bed, sandwich or, if available, stuffed in a homegrown tomato.


  • 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


    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.