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.
prep time2 Hr
cook time1 Hr
Ingredients For divine chicken salad
bone-in chicken breasts with skin & fat removed
lemon zest, grated.
1 1/2 c
whole green seedless grapes (washed& dried)
dried celery flakes
real mayo - not miracle whip
sugar or spenda
lemon juice (from zested lemon)
How To Make divine chicken salad
Zest lemon and reserve zest. Slice lemon in half and squeeze 1 tbs juice and reserve.
Remove 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.
Mix mayo, salt, ginger, sugar, lemon juice, lemon zest together well and chill until needed.
Wash and dry green seedless grapes.
When chicken is done, cool in poaching water until cool enough to handle. Remove cooled meat from bones and transfer to cutting board.
Dice cooled chicken in small pieces. Combine with whole grapes and nuts.
Combine mayo mix and chicken, grapes, nuts. Toss well and refrigerate at least 4 hrs.
Serve on lettuce leaves or croisant roll.
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