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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Salad Recipe

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This recipe for Chicken Salad is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, cooked and deboned, or 1 Rotisserie chicken, deboned
1½ cups grapes, diced
¾ cup chopped pecans
1 celery stalk, diced
celery salt
\salt & pepper
1 cup Duke's mayonnaise
Directions:
Directions:
Using the light and dark meat, cut up the chicken very fine. Dice the grapes, celery, and coarsely chop the pecans. Mix all together. Sprinkle heavily the celery salt. Add salt and pepper to taste. Mix mayonnaise into the mixture. Add more for desired consistency.

Serve on croissants, or over a bed of spring mix with diced apples and craisins, or as an appetizer with club crackers.
Personal Notes:
Personal Notes:
I do not measure any of this when I make it! I am giving you my best guess on increments. Use the amount of grapes and pecans that you like, as well as the mayonnaise. This mixture of flavors is superb, I can promise you that. :)

 

 

 

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