Chicken Salad

25 Oct

This is a simple recipe but oh so good!  We typically serve this chicken salad on croissants or crackers, or even just a big scoop on a bed of mixed greens.  I had some chicken that I needed to cook over the weekend and was able to make this chicken salad plus a pot of chicken noodle soup.  This is good any time of the year.


3 boneless skinless chicken breasts, cooked in lightly salted water (or more to make a larger batch). You can also make this by cooking a whole chicken then skinning and deboning.  A purchased rotisserie chicken is just as good too if you are in a big hurry.  Just skin, debone and chop meat into bite-sized pieces.

1 stalk celery, finely chopped

1/2 cup pecan halves, toasted

1/2 cup seedless grapes, sliced in half

1/3 cup  Miracle Whip (I use the light version but regular is fine)

pinch of nutmeg

salt and pepper to taste 

Toast pecans in a 350 degree oven for 5-6 minutes.  Don’t skip this step, it makes a huge difference in flavor!  Set aside while preparing other ingredients.

Cook chicken in water to cover.  I like to add Better than Bouillon, (chicken flavored) for added flavor especially when using skinless chicken.  When chicken is done, let it cool enough to handle and chop into bite sized pieces.  Chop celery and slice grapes.

Stir all ingredients together in a bowl to mix.  Serve immediately or refrigerate until serving time.


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