Chicken Salad
I don’t know many cooks in the south that don’t have a “go-to” chicken salad recipe. But, if you’re in need of one, this one is a keeper. I like a chicken salad on the chunkier side with lots of mix-in’s. The sweetness from the grapes and the crunch of celery and pecans make a heavenly pairing. I don’t love a super wet, “mayonnaisey” salad so add more if you see fit. You can also sub out Greek yogurt for half or all the mayo if you want. And, don’t feel tied to making a sandwich. I eat it in lettuce cups, with crackers, on wraps, and just on its own. Enjoy!
Chicken Salad
Yield: 6
Prep time: 20 MinTotal time: 20 Min
Ingredients
- 2 large chicken breasts, chopped or shredded (about 4-5 cups)
- 1 stalk celery, diced
- 1/2 small red onion, diced (about 1/2 cup)
- 1 cup red grapes, halved
- 1/2 cup toasted pecans, chopped
- 1/2 lemon, juiced
- 1/2 cup mayonnaise
- Salt and Pepper to taste
Instructions
- Combine all ingredients in a large bowl. Mix well.
- Enjoy!