Divine Chicken Salad Recipe

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Divine Chicken Salad

Brenda Vander Zanden

By
@bkvander

A friend gave me this recipe 30 years ago (yikes) and it still receives rave reviews every time I made it. Poaching takes a little longer but keeps the meat absolutely succulent. Canned or rotisserie chicken can be substituted.


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Comments:

Serves:

6

Prep:

2 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

3 large
bone-in chicken breasts with skin & fat removed
1 large
lemon zest, grated.
1 1/2 c
whole green seedless grapes (washed& dried)
1 Tbsp
dried celery flakes
3/4 c
real mayo - not miracle whip
1 Tbsp
sugar or spenda
1 Tbsp
lemon juice (from zested lemon)
1/2 tsp
ground ginger
1/4 tsp
salt
1 c
pecan halves

Directions Step-By-Step

1
Zest lemon and reserve zest. Slice lemon in half and squeeze 1 tbs juice and reserve.
2
Remove skin and fat from chicken breast. Place breasts in 2 qt sauce pan and cover with water. Add reminents of lemons to pan and poach chicken breats.
3
Mix mayo, salt, ginger, sugar, lemon juice, lemon zest together well and chill until needed.
4
Wash and dry green seedless grapes.
5
When chicken is done, cool in poaching water until cool enough to handle. Remove cooled meat from bones and transfer to cutting board.
6
Dice cooled chicken in small pieces. Combine with whole grapes and nuts.
7
Combine mayo mix and chicken, grapes, nuts. Toss well and refrigerate at least 4 hrs.
8
Serve on lettuce leaves or croisant roll.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Southern