EASY AND FRESHLY CHICKEN SALAD
This is the best chicken salad I’ve ever eaten with a couple adjustments. I made it a couple of years ago for a birthday brunch for my mother, and people still ask me for the recipe! It’s wonderful as is, but since I like to throw it together fairly often, sometimes I don’t always have all the ingredients. I omit the Swiss and the chestnuts sometimes, and I do vary the fruit a bit. I like to use red and green grapes, just for a little color variation. I’ve also added diced green apple with scrumptious results. If you don’t like mayo (like me) a nice light variation is to use half Miracle Whip and half sour cream or plain yogurt. There is so much flavor with the fruit and veggies, the dressing doesn’t need to be so mayo-y. This is amazing just plain, or on a toasted bagel or croissant. Once you try this one, no other chicken salad will suffice!
All the ingredients are just right. I would change only the prep by adding the lemon juice, pepper, onion and garlic powders to the chicken before anything else. Let that soak for 10 minutes, then add the rest. In any case, great recipe.
I made this recipe for a baby shower that I hosted, and everyone raved about it. I left out the grapes because I was serving it on croissants. The twenty minute prep time is just plain wrong, but it was worth the time spent preparing the dish. I will make it again, and I have to send the recipe to several people who attended.
I liked this recipe with a couple of modifications: The celery and the water chestnuts made this a little too crunchy for me. I will leave out the water chestnuts next time. I’m not sure the cheese is necessary. You could probably cut it in half or drop it all together.
This chicken salad was delicious, unusual but delicious. Please ignore anyone telling you to cut the poultry seasoning. The dry recipe amounts called for are perfect. The only thing I think you need more off is mayo. Just add it at the end to adjust the salad to your creaminess preference. Other than the mayo I followed the recipe exactly & I have added this to my permanent recipe book.
I made this for my daughter’s 1st birthday party (we had about 50 adults) and scaled it to 30. So it took a long time to cook the chicken and cut the grapes & chicken, but it was well worth it. I shredded the swiss cheese by accident (didn’t read the directions) but it was actually better than I think diced would’ve been. Everyone LOVED it and I sent the recipe to all via email afterwards. I will definitely be adding this to my “party” menu.
We loved this chicken salad. So tasty!!! I did omit the water chestnust and added walnuts like others suggested also used chunky apple sauce instead of the apples that I was going to use because it seemed to dry if you wanted to put it on a sandwich and I didn’t want to over load it with more Mayo (my husbands suggestion and right on). Delish!!! The more I make this the more I get asked for the recipe! So yummy!
3 – 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you’ll need about 3 to 4 cups of cooked chicken)
1 cup of seedless grapes, sliced in half (red and green varieties are great)
3 scallions, thinly sliced, white and green parts
1 tablespoon fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons quality olive oil
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
Freshly ground pepper
2 celery ribs, chopped
1 cup mayonnaise
Juice of 1 lemon
1 cup almonds, thinly sliced (optional)
Pre-heat oven to 350 F.
Rub oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 45 to 55 minutes (internal temp should reach 165 F). .
Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper …