chicken salad

a recipe by
Lee Thayer
Nakhon Si Thammarat

This recipe is from a friend and modified slightly, photos of course are my own. This is a delicious chicken salad, I made this first in the states and my parents absolutely loved this! And I have made it several times in Thailand for my Thai family, after the first time here, they said add more grapes :) I have made this with canned chicken as well as pressure cooked, both are equally as good.

serves 6 servings
prep time 30 Min
method No-Cook or Other

Ingredients For chicken salad

  • 4
    chicken breasts, cooked
  • 3 c
    seedless red grapes, halved
  • 1 c
    celery, diced
  • 1/2
    red onion, diced
  • 1 c
    pecans, pieces or halves, optional
  • 1/2 c
  • 1/2 c
    sour cream or yogurt
  • 2 Tbsp
    lime juice
  • 2 Tbsp
    fresh dill, finely diced or 2 teaspoons dried dill
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 2 c
    cheddar cheese, cubed or shredded

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.
  • 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.
  • 3
    To a large mixing bowl, add the chicken cubes, grapes, celery, onion, and cooled pecans and toss together.
  • 4
    In a bowl, add all the dressing ingredients and mix together.
  • 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.
  • 7
    Serve over lettuce or arugula, recommended.
  • 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.