Divine Chicken Salad

Divine Chicken Salad

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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


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

Printable Recipe Card

About Divine Chicken Salad

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

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