Chicken Salad with Grapes and Pecans
- Prep Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: sandwiches
- Cuisine: American
Ingredients
- 2 chicken breast halves, about 2 1/2 cups of chicken breast, diced or shredded
- 1 to 1 1/2 cups of grapes, sliced in half (see photos, below)
- 4 stalks celery, sliced or finely diced, about a cup
- 1/4 red onion, minced
- 1/2 cup mayonnaise or a yogurt and mayonnaise mixture; if you have it, add a dab of sour cream to the mix
- 1 to 3 tablespoons honey, as desired
- 2 teaspoons Dijon mustard
- 1/2 teaspoon tarragon or basil
- salt and pepper, to taste
- 1/2 cup chopped pecans or cashews
Instructions
See the above post on cooking the chicken.
Cut grapes in half (see below), slice or dice celery, and dice onion. I like to use the celery leaves in the salad, and then later in the garnish, too.
Put all into a bowl, add mayonnaise, honey, Dijon, and tarragon or basil. Check and make sure it tastes good to you; I like it strongly flavored and a little zippy, but adjust the ingredients to suit your taste. Salt and pepper to taste, remembering that when you add nuts, they may be salty.
Just before serving add nuts. Nuts or seeds may become soggy in the dressing; if leftovers are apparent, add them to just the portion of the salad you know you’ll be using.
The next day, this will not look as attractive as the mayonnaise will mingle with the grape juices and get a little watery, but it will taste even better.