Wednesday, April 6, 2016
Husband Ron and my friend Marian really love chicken salad.
I like it too but have to admit tuna is my favorite. It's versatile,
works on thick sourdough or a croissant roll and presents well
in a lettuce cup. Use poached or baked chicken.
4 cups large diced chicken from 2 large chicken breasts. I had
some leftover baked chicken that was seasoned. (see previous
post on baking and poaching chicken, boneless/skinless too.)
3 cups green or dark seedless grapes, cut in half
1 heaping cup chopped pecans, toasted
3/4 cup mayonnaise
1/4 cup sour cream
1 stalk celery diced
2 Tbsp. minced or diced sweet onion
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. fresh lemon juice
In a large bowl, combine the cut up chicken, onion, celery, add
the grapes and stir gently.
In a smaller bowl, combine the mayo, sour cream, salt, pepper,
and lemon juice and stir.
Add the mayo mixture to the chicken and toss till everything
is coated. Add the pecans and toss gently.
Cover and chill for at least an hour.
Serve sandwich style with a heavy bread or roll. I found a
Pepperidge Farm Asiago Cheese Bread that was delicious.
Serve in lettuce cups with warm rolls, add a cup of soup.
Unless you like a lot of mayo and want it pretty creamy,
stick to the recipe. I added just a touch more salt. You
can omit the onion but I think it helps.