Jessica Wright
Chicken Salad
I was craving chicken salad this week. More specifically, a chicken salad with grapes as an ingredient for a sweet bite among the savory chicken. Luckily, I had all of the ingredients on hand already (I hate making multiple grocery trips during the week), so I whipped up a batch for a light dinner.
I found a basic recipe, then added a few tweaks to make it my own. Lemon juice gives the mayonnaise-based mixture a zing. A little Worcestershire sauce adds a nice kick. And omitting the minced onions ensures I can still kiss – and breathe around – my husband after the meal! (If you want to use onion, the recipe calls for one small minced onion).
Chicken Salad with Grapes
- 2 ½ cups cooked and cubed or shredded chicken
- 1 cup finely chopped celery
- 1 cup seedless grapes (red or green), halved
- 1 cup chopped pecans or walnuts
- ½ tsp. salt
- 1 tsp. Worcestershire sauce
- ½ cup mayonnaise
Combine wet ingredients with the salt. Add chicken, celery, grapes and pecans. Chill. Serve over a bed of lettuce, with crackers, or on toasted bread.