Wednesday, February 12, 2014

Grape and Pecan Chicken Salad



In the South, we make chicken salad for any special occasion. Whether we are celebrating a birthday, hosting a bridal shower, or just getting together to talk with friends, chicken salad tea sandwiches are a staple. The great thing about this recipe is that it is quick, simple, and can help use up leftover roasted chicken to create a delicious meal. Keep this recipe on hand for the upcoming spring and summer months. This salad is perfect for a romantic picnic with your special someone. Just remember to pack ice packs to keep the mayonnaise cool during the travel and hiking periods prior to spreading out the blanket and enjoying the special moment.
2 Cooked Chicken Breasts
1 Stalk Celery, Finely Chopped
1/4 Cup Red Seedless Grapes, Halved
1/4 Cup Pecans, Chopped
1/4 Cup Mayonnaise
1 pinch Salt
1 pinch Pepper
1 pinch Dried Parsley Flakes
1. Remove the bones and skin from the cooked chicken breasts, if applicable. Dice the meat into small, bite-size cubes. Place the diced chicken into a large bowl.
2. Add the remaining ingredients to the bowl. Stir until all is combined and lightly coated in mayonnaise. Add additional salt and pepper to taste.
3. Cover and refrigerate for at least 1 hour.
4. Serve as a sandwich, wrap or with crackers.

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