chicken salad

How To Make chicken salad

• 1

  For the chicken, use boneless, feel free to cook your preferred way; boiled, roasted, rotisserie, leftovers, or even canned. If using canned, which I did in while in the states, use four 10 oz/283 g cans of chunk breast meat in water, drained. Where I live now I pressure cook the chicken breasts and make broth for other recipes (it is only 2 minutes of cook time). Cube the cooked chicken. If using canned, just use the chunked and that part is already done.
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  2

  Using a dry skillet heated on low heat, add pecan pieces or halves and toast for several minutes, stirring often, until fragrant then remove from the pan and set aside to cool. If using pieces those are now done, if using halves, just coarsely chop them after toasting them. These are optional, my wife cannot eat nuts and this dish is still excellent without them.
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  3

  To a large mixing bowl, add the chicken cubes, grapes, celery, onion, and cooled pecans and toss together.
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  4

  In a bowl, add all the dressing ingredients and mix together.
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  5

  Add the dressing to the salad and mix together. Cover and place in the fridge to chill until serving.
• 6

  Just before serving, mix in the cubed or shredded cheese.
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  7

  Serve over lettuce or arugula, recommended.
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  8

  Or serve in a large croissant with arugula, highly recommended.
• 9

  For variations, use a mix of thigh meat and breast meat, or just thigh meat. Use cashews on place of the pecans. Serve in soft flour tortillas. Enjoy.
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