Chicken Salad in Recipes

Chicken Salad

• 2-6 Chicken breasts
• Mayonnaise
• Celery
• Pecans
• Purple or Red grapes
• Poppy seeds (optional)^

1. Bake chicken until cooked. (I usually cook them in a Pyrex baking dish, sprinkle salt and black pepper on them, cover with aluminum foil and bake at 325 degrees for 35-50 minutes depending on how many chicken breasts you use. When done, allow chicken to cool.
2. Slice celery to desired size. You can also halve the pecans and the grapes for smaller bites.
3. When cooled, cube chicken into desired size.
4. In bowl combine chicken, celery, pecans and grapes. Starting with a tbsp of mayonnaise (I prefer the olive oil mayo), and mix. Keep adding mayonnaise until evenly coated. Sprinkle with black or white pepper while once or twice during mixing.
5. Cover bowl and put in fridge, allow to chill before serving.

The mixture of sweet and savory is a great combination, and is a great side to have at parties, picnics or general get togethers. I prefer white pepper over black pepper for two reasons, white is usually ground into a fine powder, which mixes in more thoroughly, and is a much rounder, complex flavor. (At least in my opinion.)

^ I actually don't like the poppy seeds, but they were a part of the original recipe.