dana's chicken salad

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By Dana S.
from Roanoke, VA

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.

serves 8
prep time 30 Min
cook time 55 Min
method Refrigerate/Freeze

Ingredients For dana's chicken salad

  • 2 lg
    boneless, skinless chicken breast
  • 1/2 tsp
    garlic powder
  • 1/2 c
    finely diced celery
  • 1/2 c
    finely diced red seedless grapes
  • 1/2 c
    finely diced sweet pickles
  • 1/4 c
    finely chopped pecans (optional)
  • 1 c
    mayonnaise
  • 1/2 c
    prepared coleslaw dressing
  • 3/4 tsp
    garlic powder
  • 3/4 tsp
    onion powder
  • pinch
    salt & pepper
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How To Make dana's chicken salad

  • 1
    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.
  • 2
    Meanwhile, dice the celery, grapes and pickles. Set aside.
  • 3
    In a large mixing bowl, combine the mayonnaise, coleslaw dressing, garlic powder, onion powder, salt and pepper.
  • 4
    Shred cooled chicken. Add chiken and pecans to the mayonnaise mixture and mix well. Refrigerate until ready to serve.
  • 5
    Serve on toasted bread or with buttery or wheat crackers.
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