dana's chicken salad
This is a recipe I created after trying several chicken salads sold in my area. One chicken salad was on the savory side, recommended by my twin sister and purchased from a local farmer's market, the other chicken salad was listed in the March/April issue of Deen's magazine, as "Our Favorite Chicken Salad Spots" in the magazine's "Ten to Try" feature. Midtown Market's chicken salad was on that list. I purchased mine from Midtown Market in Danville, Va. My chicken salad was inspired more by the Midtown Market's chicken salad, for its sweeter flavor.
prep time
30 Min
cook time
55 Min
method
Refrigerate/Freeze
yield
8 serving(s)
Ingredients
- 2 large boneless, skinless chicken breast
- 1/2 teaspoon garlic powder
- 1/2 cup finely diced celery
- 1/2 cup finely diced red seedless grapes
- 1/2 cup finely diced sweet pickles
- 1/4 cup finely chopped pecans (optional)
- 1 cup mayonnaise
- 1/2 cup prepared coleslaw dressing
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- pinch salt & pepper
How To Make dana's chicken salad
-
Step 1In a lightly oiled pot over medium-low heat, cook chicken seasoned with garlic powder, for 45-55 minutes. Turning occasionally, until cooked through. Drain off any liquid and allow to cool.
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Step 2Meanwhile, dice the celery, grapes and pickles. Set aside.
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Step 3In a large mixing bowl, combine the mayonnaise, coleslaw dressing, garlic powder, onion powder, salt and pepper.
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Step 4Shred cooled chicken. Add chiken and pecans to the mayonnaise mixture and mix well. Refrigerate until ready to serve.
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Step 5Serve on toasted bread or with buttery or wheat crackers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Salads
Ingredient:
Chicken
Culture:
American
Keyword:
#salad
Method:
Refrigerate/Freeze
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