This cool and refreshing Chicken Salad is absolutely delicious! Your family will ask you to make it over and over again and your friends will want the recipe!
The chicken is tender and moist with a tasty dressing plus a lovely crunch. And the color is gorgeous! Serve it with crackers or bread sticks.
Gently mix together in a medium bowl:
2 Chicken Breasts, diced
(see poaching chicken for Chicken Salad)
1/2C Red Onion, finely diced
1/2C Celery, cut in two lengthwise pieces, then finely diced
1/2C Dried Craisons
1/2C Pecans, chopped
For the dressing. In a small bowl whisk:
1/2C good Mayonnaise
1 tsp Celery Salt
1/2 tsp Garlic Powder
1/2 tsp White Pepper
Make sure you take a taste of the dressing! Now is the time to make any seasoning corrections (I learned this, of course, the hard way; distracted from my task [how many times does that happen?]and added a teaspoon of kosher salt! making it way too salty to serve.)
Add 1/4C of the dressing to the chicken mixture, gently mix together and then add a spoonful at a time, as needed. That way, you remain in control of how wet or dry your final product is. Your delicious dish can be served immediately or refrigerated for up to 24 hours.
makes 4-6 servings
The Final Touch
Before serving add a quarter of a cup of Green Seedless Grapes, halved, gently mixed into your chicken salad and top with a fresh flower (grown without herbacides) or top with a small tomato wedge for color.
Select a large tomato. Slice off the top and gently scoop out the pulp, leaving a 1/4 inch wall. Mound a generous portion of your mixture in the tomato for a lovely presentation.
In place of the celery salt in the dressing add 1-2 tsp of curry, sweet or hot, to your taste. Be careful!
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