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 time30 Min
cook time55 Min
Ingredients For dana's chicken salad
boneless, skinless chicken breast
finely diced celery
finely diced red seedless grapes
finely diced sweet pickles
finely chopped pecans (optional)
prepared coleslaw dressing
salt & pepper
How To Make dana's chicken salad
In 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.
Meanwhile, dice the celery, grapes and pickles. Set aside.
In a large mixing bowl, combine the mayonnaise, coleslaw dressing, garlic powder, onion powder, salt and pepper.
Shred cooled chicken. Add chiken and pecans to the mayonnaise mixture and mix well. Refrigerate until ready to serve.
Serve on toasted bread or with buttery or wheat crackers.
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