divine chicken salad
(1 RATING)
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.
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prep time
2 Hr
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 large bone-in chicken breasts with skin & fat removed
- 1 large lemon zest, grated.
- 1 1/2 cups whole green seedless grapes (washed& dried)
- 1 tablespoon dried celery flakes
- 3/4 cup real mayo - not miracle whip
- 1 tablespoon sugar or spenda
- 1 tablespoon lemon juice (from zested lemon)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pecan halves
How To Make divine chicken salad
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Step 1Zest lemon and reserve zest. Slice lemon in half and squeeze 1 tbs juice and reserve.
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Step 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.
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Step 3Mix mayo, salt, ginger, sugar, lemon juice, lemon zest together well and chill until needed.
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Step 4Wash and dry green seedless grapes.
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Step 5When chicken is done, cool in poaching water until cool enough to handle. Remove cooled meat from bones and transfer to cutting board.
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Step 6Dice cooled chicken in small pieces. Combine with whole grapes and nuts.
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Step 7Combine mayo mix and chicken, grapes, nuts. Toss well and refrigerate at least 4 hrs.
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Step 8Serve on lettuce leaves or croisant roll.
- 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!
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