Chicken Salad
- 2-6 Chicken breasts
- Mayonnaise
- Celery
- Pecans
- Purple or Red grapes
- Poppy seeds (optional)^
- Bake chicken until cooked. (I usually cook them in a Pyrex baking dish, sprinkle salt and black pepper on them, cover with aluminum foil and bake at 325 degrees for 35-50 minutes depending on how many chicken breasts you use. When done, allow chicken to cool.
- Slice celery to desired size. You can also halve the pecans and the grapes for smaller bites.
- When cooled, cube chicken into desired size.
- In bowl combine chicken, celery, pecans and grapes. Starting with a tbsp of mayonnaise (I prefer the olive oil mayo), and mix. Keep adding mayonnaise until evenly coated. Sprinkle with black or white pepper while once or twice during mixing.
- Cover bowl and put in fridge, allow to chill before serving.
The mixture of sweet and savory is a great combination, and is a great side to have at parties, picnics or general get togethers. I prefer white pepper over black pepper for two reasons, white is usually ground into a fine powder, which mixes in more thoroughly, and is a much rounder, complex flavor. (At least in my opinion.)
^ I actually don't like the poppy seeds, but they were a part of the original recipe.
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