2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted
Lettuce leaves (optional)
How to Make It
Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving. Serve in stemware lined with lettuce leaves, if desired.
This recipe is best when made with full fat mayo. I have made it many many times and it gets rave reviews, but I only use real Hellmans. I recently made it for a group of 15 ladies at a Scrapbook function and had to make more. I think I made 10 lbs of chicken salad that was totally consumed over a 4 day weekend. It is wonderful on crackers but our favorite is a croissant, without a doubt.
I make this frequently and it is a favorite among my friends! I do the chicken a little differently, I bake chicken breasts in a pyrex pan and season with a little olive oil and Tony C's cajun seasoning and bake it for 40 minutes at 350, then cube it. The spiced chicken along with the sweetness of the grapes is divine! I think toasting the pecans makes all the difference!
This is the recipe that I use a lot, but I also add fresh rosemary and just a little squeeze of lemon juice, which makes it delicious. What I find that works great is to mix the mayonnaise, sour cream and rosemary together and refrigerate it overnight. I do prefer to use 1 part mayonnaise to 1/2 part sour cream. Taste to test amount of rosemary you prefer also. Once the taste is to your liking, add to other ingredients. Wonderful chicken salad and everyone seems to love it when I make it.