divine chicken salad

★★★★★ 1 Review
bkvander avatar
By Brenda Vander Zanden
from Manawa, WI

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.

serves 6
prep time 2 Hr
cook time 1 Hr
method Stove Top

Ingredients For divine chicken salad

  • 3 lg
    bone-in chicken breasts with skin & fat removed
  • 1 lg
    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
    salt
  • 1 c
    pecan halves
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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.

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