This is one of my favorite chicken salads. I like pretty much all chicken salads- but this one has a little something extra that makes it perfect for entertaining guests.
I used to work at a popular restaurant back in hubby’s hometown where their chicken salad sold by the buckets. It basically used pulled chicken, mayo, and sweet relish, along with salt & pepper and what have you. It’s an awesome chicken salad and the most common recipe found in restaurants that offer chicken salad plates and sandwiches.
But this chicken salad recipe I have for you today is found more often in Greek or other ethnic restaurants. Here’s how I make it:
Chicken Salad with Grapes & Pecans
3 cups cooked *chicken, chopped
1 cup mayo (plus more if needed for consistency)
1 stalk celery, thinly sliced
1/2 lb. red grapes, sliced in half length-wise
1/2 cup pecans
1/2 tsp. white pepper
1 tsp salt (or to taste)
I have to admit I eyeball a lot when I’m cooking, so you may end up using more mayo. I also use all of the meat from the chicken, white and dark, because you can’t really tell which is which when it’s all covered in mayo and seasonings and dark meat is always so much more flavorful than white. Usually when I’m making something like this I just throw a whole chicken into the crock pot and let it cook for a few hours. When it’s done and cooled, I hand-pick all the meat off and discard the carcass (the remains are not suitable for making stock).
Just combine all the ingredients and chill in the refrigerator so the flavors can combine and you won’t have that mayonnaise-y taste. If it’s still too dry then just add more mayo. Salt & pepper to taste (I love white pepper but you can use black). Serve with lettuce, tomato, crackers, etc.