"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from Farbman 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!

Marge Farbman


Chicken breasts and or Chicken thighs, raw
Olive oil – enough to cover and coat the raw meat
Wine or balsamic vinegar or both, or other mild vinegar
Salt, pepper, basil, rosemary, garlic and onion, fresh or powder
1 tsp of sugar
About ¼ cup water
Hellman’s Mayonnaise
Sweet grapes, seedless, either green or red - or you can use dried cranberries or raisins or currents
Nuts if you’d like

First cut the raw chicken into slices about ¼ inch thick. If using thighs, strip the meat off the bones.

Put the sliced and strips of meat into a plastic bag and add oil, vinegars, spices, salt & pepper, and sugar. Mix well and make sure all the chicken is coated. Then add the water, mix in and put bag into the refrigerator to marinate for at least 1 hour or as long as overnight.

When ready to cook, pour the raw chicken and the sauce in the bag into a baking dish; put in 350 degree oven and bake for about 45 minutes. When done, no pink, allow to cool so you can handle the meat. Cut into bite-sized pieces and place in bowl.

Cut the grapes into halves or quarters. Stir into chicken, add Mayonnaise to taste…. Not too much! Adjust salt and pepper. Let cool in the refrigerator for at least 2 hours.

Serve in a bowl or scoop individual servings into a red cabbage leaf or a lettuce leaf.

You can add nuts to this too- cashews, pecans, almonds… whatever nuts you like. You can add peas or edamame too for color, or carrots and red sweet peppers… whatever you like to eat and adds some color and interest.

Amounts of ingredients depend on how much chicken you are cooking.

Sprinkle the spices as you are comfortable with, you can always add a bit more after it is cooked. Then add enough oil to coat it all and add about half as much vinegar as oil. When you add that little bit of water, it allows the sugar and salt and water to soak into the chicken to keep it tender and juicy when you cook it.
Taste it after it is cooked and cut into cubes to see if you need to add spices, add the mayo and fruits and let sit in the fridge to blend the flavors. When I serve it in a bowl sometimes I line it with lettuce leaves or use a glass dish so the ingredients colors look pretty… and you can top it with little tomatoes or other pretty veggies.




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