I had been craving chicken salad from a local restaurant on Sunday. Of course they are closed on Sundays. But, Stephen used to work there, and he was home. I thought that between the two of us we could figure out the recipe (or close enough) for us to enjoy some chicken salad.
They use boiled chicken breast. We didn’t have those, but we had some leftover rotisserie chicken and had a large can of chicken breast. Chopped up both (drained the canned chicken), and placed in a bowl.
They also serve this salad with sliced red grapes. We prepped those as well.
They use a food processor, and yes, I have one but didn’t really want to use one. I had my old food chopper and made good use of it. This is about one medium sized stalk of celery, minced.
They use a yellow onion, I had purple. Minced as well and about 1/4 of the onion is all we needed.
About a cup of mayonnaise, and 1/4 cup of lemon juice. Also, ground black pepper (again, to taste).
Another topper is sugared pecans. I always seem to have pecan halves in the freezer (bonus), so I got out about a cup, and placed them in a skillet. I also added about a tablespoon of white granulated sugar, and about two teaspoons of brown sugar. Sauteed until melted, and the pecans are crispy.
My plate with 1/2 cup of chicken salad, and a teaspoon (or a little more of the pecans), some grapes, and 3 crackers. So yummy.
Loved that Stephen and I made this, and that I have enough for the week at work.
Blessings.
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