From Susan’s most recent recipe swap column.
Now you long time readers just KNOW I’m leaving out the celery. This year, hubby and I have been on a seedless black grape rampage. They are so sweet and juicy. Can’t get enough of them. I just bring them home, pull them off the stems, wash and keep in a bowl in the fridge. They disappear almost overnight.
Chicken Salad with Grapes
This chicken salad recipe makes a delicious, quick meal. Made with chicken, grapes, and roasted nuts, it is always a favorite. I oven roast my chicken on the bone and with the skin to get that rich flavor. I also do not like the texture of boiled chicken, so in my book, oven roasting is the way to go for my chicken salad.
1 pound cooked chicken, cut into 1/2-inch cubes
1 cup chopped celery
1 cup red grapes, halved
1/2 cup dried cherries
1/2 cup roasted pecans, chopped
1 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Celery leaves, chopped (optional)
Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined. Yields 4 to 6 servings.
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