Aunt Dee says this is a close copy of the chicken salad with
grapes and pecans from Dierberg's grocery store, but with less mayo (she says
they use too much). You just want the main ingredients (chicken, grapes and
celery) to be balanced. You can make enough for one sandwich or a whole batch.
Roughly equal amounts of cut-up chicken meat from a roasted
(rotisserie) chicken, red seedless grapes and chopped celery
Chopped pecans or
walnuts – small amount
Mayonnaise to
moisten
Onion powder or
garlic powder or both (start with very small amounts, add more to taste)
Chopped hard-boiled egg (or two) (optional)
Dried cranberries (optional - use instead of grapes but smaller amount)
Pull the meat from a roasted chicken, and cut it into
bite-sized pieces, cut red table grapes in half or fourths, chop a stalk of
celery (or more to suit your taste). Add some chopped pecans or walnuts. Mix
together in a large bowl, because it’s easier to really mix it that way. Add as
little mayo as possible to hold it together.** If you are fond of onion and
garlic, add very small amounts of onion or garlic powder or both.
The celery adds a bit of crunch. Red seedless grades taste
good and add color, but you could probably use green seedless grapes.
** Different types of mayo give the chicken salad a
different taste. Use the kind you like.
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