Divine Chicken Salad Recipe

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Divine Chicken Salad

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


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.

About this Recipe

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