Featured, Recipes

Chicken Salad with Grapes and Pecans

Rick

Chicken salad is a versatile dish. It is great in a sandwich or as a topping for crackers.  In my opinion, the best way is just on a spoon.

This one gets a little extra sweetness from the grapes and a nutty crunch from the pecans.  I like to use dark meat but you can use white meat as well.  I roast the chicken with the bones and the skin.  I let the chicken cool before picking it off the bones.  I don’t put the skin in the chicken salad.

 

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Chicken Salad and Grapes and Pecans

Ingredients

  • 6 Cups Shredded Chicken
  • 1 1/2 Cups Pecans finely chopped
  • 1/3 Cups Green Onions chopped
  • 4 Cups Red Grapes halved
  • 1 Cup Mayo
  • 1 Cup Greek Yogurt
  • 1 tsp Paprika smoked if you have it
  • 5 drops Lemon essential oil
  • 5 drops Dill essential oil
  • 1 tsbp Dijion Mustard

Instructions

  1. Combine the chicken, pecans,  onions, and grapes

  2. Mix together the mayo, yogurt, essential oil, mustard, and paprika.  Pour over chicken and combine completely.  

  3. Season to taste with salt and pepper.

  4. Refrigerate for 2 hours to allow the flavors to combine. 

Published by Rick