What is your perfect chicken salad consist of? Is it sweet or savory? Crunchy or…not? I think chicken salad is like an art…there are a few simple things to making it perfect. And this one is my favorite version ever: I think chicken salad is best when it has a sweetness of fresh, juicy red grapes, and a crunch of pecans. And, if you prefer, a little snap of celery. That’s optional though. There are a few secrets. First, you must squeeze in the juice of 1/2 lemon. Acid in that lemon helps to cut through the heavy mayo feeling. Then, the pecans MUST be toasted. Don’t even try this chicken salad without toasting the pecans. Promise me? Thank you. And third….thin it out with a little warm water. Just a few tablespoons, but that can make all the difference and help to marry the flavors.
Those grapes are little blood protectors and anti-agers 🙂 Their plant-nutrient resveratrol is an antioxidant that has been shown to help both. So when it comes to grapes…from now on envision them with a cape and a tiara! And enjoy them in Best Ever Chicken Salad…
2 cups shredded boneless skinless chicken
1/2 – 3/4 cup mayonnaise
3/4 cup red grapes from Chile, sliced in half
1/3 cup toasted pecans, chopped
1/3 cup finely diced celery (optional)
juice of 1/2 lemon
1/4 teaspoon kosher salt
1. In a mixing bowl combine all ingredients. Add a couple of tablespoons warm water to thin the mayonnaise out. Fold together. If needed, add a couple more tablespoons water to get the right consistency.