This traditional chicken salad can be made even easier by using leftover chicken or a rotisserie chicken.
Simply combine the ingredients and serve on a bed of greens or as a chicken salad sandwich on a croissant.
Recipe courtesy of the American Pecan Council.
- 6 cups water or low-sodium vegetable broth
- 3 large celery stalks, divided
- 1 onion, peeled and cut into 4 pieces
- 1/8 teaspoon pepper, plus additional to taste
- 1 1/4 lbs. boneless, skinless chicken breast *(see recipe notes)
- 3/4 cup toasted pecan pieces
- 3/4 cup red grapes, cut in half
- 1 tablespoon fresh dill, chopped (optional)
- 1/3 cup light or regular mayonnaise
- 1 tablespoon Dijon mustard, to taste
- 1/4 teaspoon salt, or to taste
- 1 Add water or broth to a medium pot. Cut 2 celery stalks into 4 pieces and add to pot along with onion pieces and fresh pepper, to taste. Add the chicken breasts and bring water or broth to a boil. Turn heat down and simmer for about 20 minutes or until chicken is cooked and no longer pink inside. Once cooked, remove chicken to a plate and chill in the refrigerator while making the rest of the salad.
- 2 Chop the remaining two stalks of celery into small pieces and add to a large bowl. Add the pecans, grapes and dill. Add the mayonnaise and mustard.
- 3 Remove the chilled chicken from the refrigerator and shred into small pieces, adding it to the rest of the ingredients in the bowl.
- 4 Mix until well combined. Add salt and pepper to taste. Refrigerate until ready to serve. Salad tastes even better when it has time to sit in the refrigerator for a few hours or overnight.
- 1 You may use leftover chicken or a rotisserie chicken and skip to step 2.