Chunky Chicken Salad
By: Kathy Brakhage
Published: Tuesday, January 12, 2010 - 10:07am

Ingredients




2 large (1 lb/ 16 oz) cans breast meat chicken chunks, drained and rinsed
1 cup (1 large or 2 small) diced red apples with the skins on
1 cup red seedless grapes, rinsed and sliced in half *measure after slicing*
1/2 cup diced fresh celery
1/2 cup chopped pecans
1 1/2 cups mayonnaise

Preparation

1 Put your gloves on because this recipe gets mixed by hand…literally! 2 Add ingredients one at a time into a large bowl ending with the mayonnaise. 3 Add the mayo ½ cup at a time and slightly stir in with a large spoon until you’ve reached desired creaminess. 4 Use more for really creamy chicken salad and less for a dryer chicken salad. 5 Mix it really well with your hands. This ensures that the mayo and the juices from the other ingredients get thoroughly mixed and if you use a spoon to just mix it up a little it will not taste the same I promise. I know because I tried it. Sometimes I’m stubborn. 6 Refrigerate for at least 3 hours before serving. 7 Serve on bread with lettuce or topping lettuce in a bowl or stuffed in a pita. 8 It can be kept refrigerated in an airtight container up to 3 days.

About


I worked for almost 10 years in a certain roast beef restaurant that shall remain nameless but I’m sure you would all recognize the hat. ;) We made THE BEST chicken salad I have ever eaten! (With the exception of my grandmother’s of course.) The recipe we used at the restaurant made an enormous amount of chicken salad (as I’m sure you can imagine) so I scaled it down for home use. I left all the ingredients the same.