This traditional chicken salad can be made even easier by using leftover chicken or a rotisserie chicken. Simply combine the ingredients and serve on a bed of greens or as a sandwich on a croissant.
Ingredients
6 cups water or low sodium vegetable broth
3 large celery stalks, divided
1 onion, peeled and cut into 4 pieces
1/8 teaspoon pepper, plus additional to taste
1 1/4 pounds boneless, skinless chicken breast (see recipe notes)
Add water or broth to a medium pot. Cut 2 celery stalks into 4 pieces and add to pot along with onion pieces and fresh pepper, to taste. Add the chicken breasts and bring water or broth to a boil. Turn heat down and simmer for about 20 minutes or until chicken is cooked and no longer pink inside. Once cooked, remove chicken to a plate and chill in the refrigerator while making the rest of the salad.
Chop the remaining two stalks of celery into small pieces and add to a large bowl. Add the pecans, grapes and dill. Add the mayonnaise and mustard.
Remove the chilled chicken from the refrigerator and shred into small pieces, adding it to the rest of the ingredients in the bowl.
Mix until well combined. Add salt and pepper to taste. Refrigerate until ready to serve. Salad tastes even better when it has time to sit in the refrigerator for a few hours or overnight.
Recipe notes:
You may use leftover chicken or a rotisserie chicken and skip to step 2.
Nutrition facts
Calories
240
Fat
14g
Sat Fat
2g
Sodium
450mg
Carbs
7g
Fiber
2g
Protein
20g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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