Divine Chicken Salad

Divine Chicken Salad Recipe

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Brenda Vander Zanden


A friend gave me this recipe 30 years ago (yikes) and it still receives rave reviews every time I made it. Poaching takes a little longer but keeps the meat absolutely succulent. Canned or rotisserie chicken can be substituted.

★★★★★ 1 vote
2 Hr
1 Hr
Stove Top


3 large
bone-in chicken breasts with skin & fat removed
1 large
lemon zest, grated.
1 1/2 c
whole green seedless grapes (washed& dried)
1 Tbsp
dried celery flakes
3/4 c
real mayo - not miracle whip
1 Tbsp
sugar or spenda
1 Tbsp
lemon juice (from zested lemon)
1/2 tsp
ground ginger
1/4 tsp
1 c
pecan halves

How to Make Divine Chicken Salad


  • 1Zest lemon and reserve zest. Slice lemon in half and squeeze 1 tbs juice and reserve.
  • 2Remove skin and fat from chicken breast. Place breasts in 2 qt sauce pan and cover with water. Add reminents of lemons to pan and poach chicken breats.
  • 3Mix mayo, salt, ginger, sugar, lemon juice, lemon zest together well and chill until needed.
  • 4Wash and dry green seedless grapes.
  • 5When chicken is done, cool in poaching water until cool enough to handle. Remove cooled meat from bones and transfer to cutting board.
  • 6Dice cooled chicken in small pieces. Combine with whole grapes and nuts.
  • 7Combine mayo mix and chicken, grapes, nuts. Toss well and refrigerate at least 4 hrs.
  • 8Serve on lettuce leaves or croisant roll.

Printable Recipe Card

About Divine Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Southern