Chicken salad is a classic to me. You can serve it in lettuce cups, a good hoagie roll or eat it just by itself. It is so good. I’m thinking of tea parties, a girl’s luncheon, graduations, summer picnics or just for yourself and a friend. There are so many simply wonderful flavors in this recipe. It’s easy to make it complicated but don’t. Simple is better.
3 Chicken Breasts, skinless and boneless. I prefer to poach it and then cut then dice the chicken into pieces. Or you can buy a whole chicken and poach it. Then cut it to get about 4 cups
2-3 Celery stalks, diced
2-3 cups Purple Grapes cut in half, or Green grapes
2/3 cup Mayonnaise
½ cup Greek Plain Yogurt
1 small Lemon, juiced and zest
2 tsp Brown Sugar
Salt and Pepper to taste
2 tsp Tarragon, finely chopped
1 tsp Dill, finely chopped
1/3 cup Pecans, toasted and rough chopped
Parsley, finely chopped for garnish if desired
Place chicken into a pot and cover with water. Add salt. Bring to a boil and then reduce to a simmer and cook for about 20-30 minutes or until done. Remove and let cool. Then dice the chicken into pieces.
Prep the other ingredients. Cut the grapes in half, chop the celery and chop and toast the pecans. Finely chop the dill and tarragon.
In a large bowl add the chicken, grapes, celery and herbs. In a small bowl add the mayonnaise, yogurt, lemon juice and zest, sugar and mix all together. Add salt and pepper to taste. Remember, poached chicken doesn’t have much flavor so tasting the dressing to your liking is important here. Add the dressing to the chicken mixture and gently stir until thoroughly mixed in. Chill the salad for at least 30 minutes to 1 hour before serving. Add in the pecans just before serving. It’ll have a nice crunch to the salad. Garnish with Parsley or more tarragon if desired.
Serve on lettuce ‘cup’ leaves or as a sandwich or in a bowl with other fruit, cheese, and crackers.
Enjoy … gathering around the table with family and friends.
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