divine chicken salad
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
2 Hr
cook time
1 Hr
method
Stove Top
Ingredients For divine chicken salad
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3 lgbone-in chicken breasts with skin & fat removed
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1 lglemon zest, grated.
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1 1/2 cwhole green seedless grapes (washed& dried)
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1 Tbspdried celery flakes
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3/4 creal mayo - not miracle whip
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1 Tbspsugar or spenda
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1 Tbsplemon juice (from zested lemon)
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1/2 tspground ginger
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1/4 tspsalt
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1 cpecan halves
How To Make divine chicken salad
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1Zest lemon and reserve zest. Slice lemon in half and squeeze 1 tbs juice and reserve.
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2Remove 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.
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3Mix mayo, salt, ginger, sugar, lemon juice, lemon zest together well and chill until needed.
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4Wash and dry green seedless grapes.
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5When chicken is done, cool in poaching water until cool enough to handle. Remove cooled meat from bones and transfer to cutting board.
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6Dice cooled chicken in small pieces. Combine with whole grapes and nuts.
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7Combine mayo mix and chicken, grapes, nuts. Toss well and refrigerate at least 4 hrs.
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8Serve on lettuce leaves or croisant roll.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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